There is a famous tomato beef macaroni in Hong Kong 😎. My version is even better😬. It is a must try for tomato fans. It is even better if you add some chili oil with it
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Ingredients
- 450 g Char Siu
- 200 g rice noodles use the thick vermicelli
- 1 pcs onion 40g each, cut into pieces
- 3 pcs tomato 80g each, cut into pieces
- 2 tbsp tomato paste To make less sour, reduce it to 2 tsp
- 400 ml chicken broth
- 1000 ml water
Seasoning
- 1 tsp sugar
- 1 tbsp fish sauce
Instructions
- Cook the vermicelli as per package instruction. (normally, about 3-5 mins). Drain it well. Cover it a towel. Let it sit for about 15 mins
- Heat the pan over medium high heat. Add in 1stp of oil. Add in the onion. Stir fry until the onion is soft (about 2 mins)
- Add in tomato and stir fry for 1 min. Add in tomato paste and mix it well. Add in 100g of Char siu, chicken broth and water. Bring the broth to boil
- Turn to low heat. Simmer for 30 mins and reduce the broth to 900ml. Add in seasoning and do the taste test.
- Add in the vermicelli and the rest of Char Siu. Bring the broth to boil again. Enjoy
Notes
Broth is a bit sour. You can add more sugar to balance the taste. Or add more fish sauce to make it even more sour.