Ingredients
Method
1.Place noodles in large heatproof bowl, cover with boiling water; separate with fork, drain.
2.Heat half the oil in wok; stir-fry beef until browned. Add cooking wine; stir-fry until liquid has evaporated. Remove from wok.
3.Heat remaining oil in wok; stir-fry ginger, garlic and onion until fragrant. Return beef to wok with sauces, paste and stock; bring to the boil. Simmer, stirring occasionally, until sauce thickens slightly.
4.Meanwhile, cut tomatoes in half; remove seeds and thinly slice flesh.
5.Add noodles and tomato to wok; stir-fry until hot, season to taste. Serve noodles sprinkled with coriander.
Place coriander leaves in a bowl of iced water, this will stop them from wilting. Cover noodles with boiling water in heatproof bowl, separating with a fork. Drain noodles. Stir-fry the beef in hot wok until browned, breaking up the lumps with a wooden spoon. Cut the tomatoes in half; scoop the seeds out with a spoon.
Note
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