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Noble House Beef Tomato Chow Mein: A Culinary Journey Back Home

The scent of this dish alone can transport me back to my childhood. Growing up, our family’s Friday night tradition was ordering take-out from Noble House, our local Chinese restaurant. The Beef Tomato Chow Mein was always a must-have—the perfect balance of savory beef, sweet and tangy tomatoes, and those satisfyingly crispy noodles. Even now, decades later, one bite can still evoke the warmth of those family dinners and the comforting feeling of being home. I’ve spent years trying to recreate that exact flavor, and this recipe is the closest I’ve ever gotten!

Recipe Overview

Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Yield: One large platter
Dietary Type: Not Gluten-Free

Ingredients

Meat

1 teaspoon sesame oil
1 teaspoon dark soy sauce
¼ teaspoon baking soda
1 teaspoon cornstarch
½ lb flank steak, thinly sliced against the grain

Noodles

1 lb fresh Chinese egg noodles
2 tablespoons sesame oil
2 tablespoons dark soy sauce

Sauce

4 tablespoons vegetable oil, divided
1 yellow onion, thinly sliced
2 celery ribs, diagonally sliced
½ green bell pepper, sliced
4 large fresh tomatoes, cored and cut into large chunks
1 (14 ½ ounce) can stewed tomatoes, cut into smaller pieces
2 teaspoons dark soy sauce
2 teaspoons vinegar
2 tablespoons sugar
2 teaspoons ground ginger
2 tablespoons cornstarch, mixed with ½ cup cold water until dissolved

Equipment Needed

Medium bowl
Large pot
Large bowl
Two 12-inch nonstick skillets
Separate nonstick skillet or wok

Instructions

In a medium bowl, mix together the sesame oil, dark soy sauce, baking soda, and cornstarch.
Add the flank steak to the bowl and turn the pieces to coat evenly. Cover the bowl and refrigerate for a minimum of 30 minutes. This marinading process is crucial for tenderizing the beef and infusing it with flavor.
When ready to cook, bring a large pot of water to a boil.
Add the fresh Chinese egg noodles to the boiling water and cook for 1 minute. It’s important not to overcook the noodles, as they will continue to cook later in the process.
Drain the noodles.
Rinse them under cold water, then drain again. Rinsing stops the cooking process and prevents the noodles from sticking together.
Place the noodles in a large bowl.
Add the sesame oil and dark soy sauce, then toss well to coat the noodles evenly. This will add a rich, savory flavor and help them crisp up nicely.
Heat two 12-inch nonstick skillets briefly over medium heat. The nonstick surface is essential for achieving crispy noodles without them sticking to the pan.
Add 1 tablespoon of the vegetable oil to each skillet.
When the oil is hot, add half of the noodles to each skillet. Spreading the noodles evenly helps them crisp up better.
Cook, stirring often, until the noodles are crispy and lightly browned. This process may take some time, so be patient and keep stirring to prevent burning.
Cover the pans and set aside away from the heat. Covering them will keep them warm and prevent them from drying out.
Heat a separate nonstick skillet or a large wok over high heat. A wok is ideal for stir-frying, but a large nonstick skillet will work just fine.
Add 1 tablespoon of the vegetable oil.
When the oil is hot, add the beef and stir-fry until browned, about 3 minutes. Be careful not to overcrowd the pan, as this will lower the temperature and prevent the beef from browning properly.
Transfer the steak to a bowl, cover, and set aside.
Add the remaining tablespoon of vegetable oil to the pan.
Reduce heat to medium-high, then add the yellow onion, celery, and green bell pepper.
Sauté for 4 minutes, until the vegetables are slightly softened.
Add the fresh tomatoes, stewed tomatoes, dark soy sauce, vinegar, sugar, and ground ginger.
Stir well to combine all the ingredients.
Bring the mixture to a boil.
Stir in the cornstarch mixture a little at a time, then continue cooking until the sauce thickens. Adding the cornstarch gradually prevents lumps from forming.
Add the beef, then stir in the noodles.
Coat everything evenly with the sauce and serve immediately.

Expert Tips & Tricks

For extra crispy noodles, try pressing them down slightly in the skillet with a spatula as they cook.
If you don’t have fresh Chinese egg noodles, you can use dried noodles, but be sure to cook them according to the package directions and drain them well before adding them to the dish.
To add a little heat, try adding a pinch of red pepper flakes to the sauce.
Make sure your wok or skillet is really hot before you start stir-frying. This will help the ingredients cook quickly and evenly.
Don’t overcrowd the wok. Cook in batches if necessary to ensure proper browning.

Serving & Storage Suggestions

Serve immediately while the noodles are still crispy and the sauce is hot. Garnish with chopped green onions or sesame seeds for added flavor and visual appeal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until heated through. Note that the noodles will lose some of their crispness upon reheating. I don’t recommend freezing this dish as the noodles will become soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	854.3 kcal	N/A
Calories from Fat	288 g	34%
Total Fat	32 g	49%
Saturated Fat	6.3 g	31%
Cholesterol	134.4 mg	44%
Sodium	1161.2 mg	48%
Total Carbohydrate	111 g	37%
Dietary Fiber	8.4 g	33%
Sugars	19.3 g	77%
Protein	32.9 g	65%

Variations & Substitutions

For a vegetarian version, substitute the flank steak with tofu or tempeh. Press the tofu to remove excess water before marinating it.
If you’re gluten-free, you can use rice noodles instead of egg noodles. Be sure to choose a brand that holds its shape well when cooked. You’ll also need to substitute the soy sauce with tamari.
Add other vegetables like mushrooms, carrots, or snow peas for added nutrition and flavor.
Experiment with different types of protein. Chicken, shrimp, or pork would all work well in this dish.

FAQs (Frequently Asked Questions)

Q: Can I prepare the beef marinade ahead of time?
A: Absolutely! Marinating the beef overnight will enhance the flavor even more. Just be sure to store it in the refrigerator.

Q: What if I can’t find fresh Chinese egg noodles?
A: You can use dried egg noodles as a substitute. Cook them according to the package directions, but slightly undercook them as they will continue to cook in the sauce.

Q: How do I prevent the noodles from sticking together while cooking?
A: Rinsing the noodles under cold water after boiling helps remove excess starch and prevents them from sticking. Also, tossing them with sesame oil and soy sauce helps keep them separate.

Q: Can I add other vegetables to the dish?
A: Yes, feel free to add any vegetables you like! Mushrooms, carrots, and snow peas are all great additions.

Q: Is this dish spicy?
A: This recipe is not inherently spicy, but you can easily add some heat by including a pinch of red pepper flakes or a dash of chili oil to the sauce.

Final Thoughts

This Noble House Beef Tomato Chow Mein recipe is more than just a dish; it’s a journey back to my roots. The combination of crispy noodles, tender beef, and that perfect sweet and savory tomato sauce is simply irresistible. I encourage you to try this recipe and create your own memories with it. Feel free to adjust it to your liking and share your feedback! It pairs wonderfully with a light and refreshing Asian beer or a simple green salad. Happy cooking!

Noble House Beef Tomato Chow Mein Recipe