Tomato Beef Rice Noodles

Name: Tomato Beef Rice Noodles
Total time: 35 min
Ingredients: 200g rice noodles; 150g beef slices; 2 large ripe tomatoes, chopped; 50g dried tofu sheets, cut into strips; 100g baby bok choy or spinach; 2 cloves garlic, minced; 2 stalks green onions, sliced; 2 tablespoons vegetable oil; 1 tablespoon light soy sauce; to taste salt; a pinch white pepper

A comforting bowl of silky rice noodles swimming in a rich, tangy tomato broth, topped with tender beef slices, crisp vegetables, and fragrant herbs. This dish balances the freshness of ripe tomatoes with the savory depth of beef, creating a warming meal that's quick to pull together.

35 min

Easy

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Story

Rice noodles (米线) are a staple in Yunnan province, where this dish likely originated. The key is to use ripe, juicy tomatoes that break down into a natural sauce. For the best texture, briefly blanch the beef slices to keep them tender rather than boiling them aggressively.

Ingredients

rice noodles 200g

beef slices 150g

ripe tomatoes, chopped 2 large

dried tofu sheets, cut into strips 50g

baby bok choy or spinach 100g

garlic, minced 2 cloves

green onions, sliced 2 stalks

vegetable oil 2 tablespoons

light soy sauce 1 tablespoon

salt to taste

white pepper a pinch

Instructions

Prep the ingredients

Soak the rice noodles in warm water until pliable, about 10 minutes, then drain. Briefly blanch the beef slices in boiling water for 30 seconds to remove any impurities, then set aside. Chop the tomatoes, slice the dried tofu into thin strips, and wash the greens.

Build the tomato broth

Heat oil in a wok or deep pan over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Add the chopped tomatoes and cook, stirring occasionally, until they soften and release their juices, about 5 minutes. Pour in 4 cups of water and bring to a gentle simmer.

Cook the noodles

Add the soaked rice noodles to the simmering tomato broth. Let them cook for 2-3 minutes until they absorb some of the flavor but still retain their chew. Stir gently to prevent sticking.

Add the proteins and vegetables

Add the blanched beef slices and dried tofu strips to the pot. Season with soy sauce, salt, and white pepper. Simmer for another 2 minutes. Finally, toss in the greens and cook just until they wilt, about 1 minute.