Ingredients:
1 tomato
350g sliced beef/sliced beef (serves 1, a generous amount of meat)
A handful of chopped green onions
2 slices of ginger
1 tbsp cooking wine
1 tbsp light soy sauce
0.5 tsp salt
1 tbsp chili oil
150g/350g dried noodles/hand-pulled noodles
3 tbsp aged vinegar
1 tbsp sesame oil
2 eggs
- Heat a little oil in the pan. Sauté the green onions, ginger, and diced tomatoes. Once the tomatoes break down and release their juices, add the beef slices. Stir-fry until they just start to change color, then pour in 2 bowls of hot water.
- Add light soy sauce, salt, and cooking wine. Bring to a boil and simmer for 10 minutes. Finally, stir in the mature vinegar, wait 1 to 2 minutes, then turn off the heat. Reserve the soup for later use. (Note: The thinly sliced beef cooks quickly.)
- Boil the noodles. Once cooked, drain them and place them in a serving bowl. Add a few drops of sesame oil and toss well. This adds fragrance and prevents sticking. Set aside to cool.
- Now for the fried eggs. You’ll need plenty of oil in the pan. Fry two eggs until they get that golden, crispy crust. Trust me, that crispy surface soaks up the broth perfectly and tastes the best!
Place the beef from the soup onto the noodles and sprinkle with chopped green onions. Bring the soup back to a boil, then pour it over the noodles to release the aroma of the onions. Finally, top with the fried egg.
All done! Time to dig in. If you like it spicy, add a spoonful of chili oil—it makes it even more satisfying!
