Tomato Wide Noodle Clay Pot
A home-style clay pot dish with a vibrant red tomato broth, springy wide vermicelli, and a gently tangy, mildly spicy flavor.
Ingredients
dry wide noodles (soak in hot water until soft, drain and remove excess moisture)
100g
tomatoes (blanch briefly in boiling water, peel, cut into chunks)
3
bottled tomato juice
50g
onion (peel and cut into shreds)
50g
ginger
3 slices
scallions (wash, cut into segments on the diagonal)
4
salad oil
20g
chili oil
40g
Instructions
1
Ingredient Preparation
Place dry wide noodles in a small basin, pour in hot water to soak until soft, drain and remove excess moisture; blanch tomatoes briefly in boiling water, peel and cut into chunks; peel onion and cut into shreds; wash scallions and cut into segments on the diagonal.
2
Stir-fry Tomatoes
Heat a wok over high heat, add salad oil and 20g chili oil until hot, add ginger slices and onion shreds and fry until fragrant, add tomato chunks and stir-fry until aromatic, add tomato juice and 750g water, simmer until a sour aroma develops, then transfer to a clay pot.
3
Simmer in Pot
Place the clay pot over low heat, add the wide noodles, season with refined salt, cover and simmer until the noodles are fully soft, add MSG, chili oil and scallion segments, simmer briefly, and serve directly in the pot.
