MEE TOMATO / NOODLES IN TOMATO GRAVY

Mee Tomato  is my son favorite noodle. I cook this quite often whenever we want a change  in our regular diet. Mee or noodles are made of plain flour or rice flour and they come in various shape and sizes. I don't have wheat noodles so I have to improvise by using thick rice noodle instead.

It is eaten with a spicy,  sour and slightly sweet gravy. If you can't take the heat, reduce the chili paste used.

Traditionally bean sprout is a must for noodle,  since  my son  doesn't like it,   have used peas instead. In fact mustard greens  and  napa  cabbage  are perfect addition to this noodle. It is a complete meal in a bowl!

MEE TOMATO
Serves  :   8-10

1 kg cooked rice/wheat noodle
2 big onion chopped
4 cloves garlic minced
2-4 tablespoon chili paste
3 tablespoon tomato puree
3 tomato chopped
1/4 cup tomato sauce
small piece of ginger
1.5 liter water
4 potato cubed
500 g prawn peeled
500 g  chicken/squid
500 g bean sprout or carrot, bean, corn, peas
salt and sugar to taste
3 tablespoon oil
3 stalks spring onion for garnish
fried onion (optional)

METHOD

Blanch noodles in a pot of boiling water for a few seconds. Remove from heat and strain.

Heat oil a deep pot. Add the onion, garlic, chili paste and ginger. Fry until fragrant.

Add water, bring to rapid boil. Add in tomato puree, chicken, potato and  tomato, cook until chicken turns tender.

Now add  prawn sugar, vegetables.  salt and tomato sauce,  simmer for a few minutes. Remove from heat.

If using bean sprout, blanch and drain.

To serve, place noddle in a serving bowl, put some veggie and ladle the gravy onto each individual serving bowl. Sprinkle with fried shallots if desired.

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