Tomato Oat Noodle Fish
堪比西贝村的番茄莜面鱼鱼 · northern cuisine
The soul of this dish is the tomatoes: choose soft, ripe fruit so they break down into a thick, flavorful tomato broth when cooked. If you end up with firm, green-centered tomatoes, blend them into juice first and then cook them down — the result is just as good.
Marisol VegaFirst-gen Mexican American mom of three trying to finally write down my abuela's recipes before I forget them. Slow-cooked pozole Sunday regular here. Ask me about mole shortcuts!Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
as needed
beech mushrooms (buna shimeji)海鲜菇
as needed
nai shi zi ［ xi hong shi ］奶柿子［西红柿］
as needed
salt盐
to taste
Techniques you'll use
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
- 1
Step 1
Mix oat flour with boiling water (it must be freshly boiled water) at a 1:1 ratio. Tip: mound the oat flour in a bowl covering about half the bowl's surface, leaving the other half for the boiling water.
✅ Done when: The flour and water are combined into a shaggy mix ready for kneading.
- 2
Step 2
Knead into a smooth dough and set it aside. Prepare the toppings: wash the tomatoes and beech mushrooms, and have scallions and garlic ready.
✅ Done when: The dough is smooth and uniform, and the vegetables are washed and prepped.
Heat the wok until hot, then add oil (hot wok, cold oil). Add the chopped scallions and garlic cloves and saute until fragrant.
✅ Done when: The aromatics smell fragrant and the kitchen is filled with their aroma.
Add the tomatoes and stir-fry, seasoning with salt, light soy sauce, and oyster sauce.
✅ Done when: The tomatoes have softened and started to release their juices.
Add the beech mushrooms and a little white pepper, stir-fry a few times, then add a small amount of water and let everything simmer gently.
✅ Done when: The broth is gently simmering with the mushrooms in the tomato base.
- 6
Step 6
Roll the oat dough into the small fish shapes you like.
✅ Done when: All the dough has been shaped into little noodle fish.
- 7
Step 7
High heat
Once the broth in the pot comes to a boil, drop in the oat noodle fish.
✅ Done when: The broth is at a rolling boil before the noodles go in.
Cook for 4-5 minutes, add a few drops of chicken stock concentrate, then ladle out and serve.
✅ Done when: The noodle fish are tender and cooked through after 4-5 minutes.