RECIPE: BEEF TOMATO CHOW MEIN

1/2 pack fresh Cantonese style egg noodles

1/4 lb lean beef, thinly sliced

Sodium Bicarbonate

8 small tomatoes

2 medium onions

2 tbsp onion powder

1 large clove of garlic

Sauce:

1/4 cup white wine

3/4 cup water

3–4 tsp beef stock concentrate

1 tbsp sugar

1 tsp sugar

3 tbsp Heinz Chili sauce

1 tbsp corn starch

1 tbsp beef au jus powder

Combine all sauce ingredient into a bowl, and mix well.

Place the thinly sliced beef into a bowl with Sodium Bicarbonate powder, and coat thoroughly. Cover with Saran wrap, and set aside in refrigerator for 30 minutes minimum.

Chop the onions into 1/8 or 1/16 pieces. Finely chop the garlic. Slice the tomatoes into halves.

Boil the egg noodles for two minutes, and then rinse with cold water until cold and set aside. Heat a wok at highest temperature and add 3–4 tbsp vegetable oil. Add the noodles and top them with 1 tbsp onion powder. Fry the noodles on one side only until they darken, about 5–6 minutes. Add more oil half way through. Once cooked place the noodles onto a serving plate, and set aside in a warm oven.