3slicesof ginger,bruised with the flat side of a knife (optional)
2tablespoonscornstarch mixed with 2 tablespoons broth
For cooking
5tablespoonsneutral oil, such as canola or peanut
Instructions
Cook the noodles in a large pot of boiling water for 3 to 4 minutes, or until cooked but still firm. Gauge doneness by taste testing since package direction may be vague or incorrect. Drain, flush with cold water, and drain again. Transfer to a large plate or baking dish. Gently toss with a scant ½ teaspoon salt and the sesame oil, and then spread the noodles out to dry and cool. Once the noodles are cool, they are ready for panfrying. Or, you may put them in an airtight container or zip-top plastic bag and refrigerate them overnight; bring them to room temperature before panfrying.
Put the beef in a bowl, and sprinkle on the baking soda. Stir to mix it into the beef. Add the sugar, cornstarch, sesame oil, soy sauce, and egg white. Set near the stove.
Bring a medium-large (3 to 4-quart) pot of water to a rolling boil. Meanwhile, use a knife to make a shallow 1 ½-inch long “X” at the bottom end of each tomato. Drop them into the pot and wait for about 1 minute for the skin to split and peel back. Use a slotted spoon to transfer to a bow. Return the pot to a boil and add the onion and green pepper. Let boil for 1 to 2 minutes, until softened. Drain well and hold on a plate.
Use your fingers to slip the skin off the tomatoes. Core, halve then cut each tomato into 8 wedges. Stir together the broth, ketchup, soy sauce and sugar. Set near the stove.
Now, pan-fry the noodles: Heat 1 ½ tablespoons of oil in a 10-inch nonstick skillet over medium heat. Add the noodles and spread them out into a large, flat pancake. Add 2 tablespoons water, cover, and cook for 1 to 2 minutes, or until they have softened. Uncover and pan-fry the noodles, undisturbed, for 4 to 6 minutes, or until they are a nice crunchy brown on the bottom. As the noodles crisp, they will move in a solid mass when you shake the skillet handle. Flip the noodles over with a confident sharp jerk of the skillet handle; or be safer and flip the noodles onto a plate or lid then slide them bake into the skillet. Dribble 1 ½ tablespoons of oil into the pan, adding it at the rim. Fry the second side for 5 to 7 minutes.
While the second side of the noodle pancake fries, make the stir-fry! Over medium-high heat, warm 1 tablespoon of oil in the same pot you used to parcook the vegetables. When shimmery, add the ginger and cook, stirring for about 30 seconds, until aromatic. Add the tomato and cook, stirring, for 1 to 2 minutes, until slightly softened. Pour in the seasoned broth.
Bring to a boil then adjust the heat to vigorously simmer for 3 minutes, or until the tomato has just gone limp; some of the tomato will have broken down. Add the onion and pepper, and cook, stirring for about 1 minute to heat through. Lower the heat and taste the sauce. Add extra ketchup for tangy, soy sauce for savory flavor, and sugar for sweet balance. When satisfied, raise the heat to a bubbly simmer then stir in the cornstarch slurry. Once thickened, turn off the heat.
The noodles should be done panfrying by now. Slide the finished noodle pancake out onto a large serving plate. Use kitchen scissors to cut it into 6 to 8 wedges.
Reheat the skillet over medium-high or high heat. Swirl in 1 tablespoon oil and when shimmering, add the beef. Spread it out into one layer then let sear for 1 minute, until there’s browning. Stir-fry the beef for about 1 minute longer, until barely cooked through. Slide to a cool burner.
Reheat the tomato sauce to a gentle simmer, add the beef, then taste one last time and make any flavor adjustments. Then spoon over the panfried noodles. Serve immediately.