A cozy, saucy bowl of Tomato Noodles with Minced Meat made in just 25 minutes! One-pot, budget-friendly, and so comforting — perfect for busy weeknights or quick solo meals.
I absolutely love this recipe— it’s the kind of one-pot, quick, no-fuss recipe that makes cooking for myself feel easy and satisfying.
On busy days or lazy evenings, this is exactly what I reach for.
Everything cooks in one pan, comes together in minutes, and still tastes like real comfort food.
Because this recipe moves fast, I strongly recommend mixing the sauce in a bowl before you start cooking.
I use a non-stick pan for this, so I don’t add any extra cooking oil when stir-frying. If you’re not using a non-stick pan, you’ll need to add a bit of oil to prevent sticking.
How to Peel Tomatoes (if you choose to)
For this recipe, I peel the tomatoes for the smoothest texture, but you can absolutely skip this step if you prefer or are short on time.
Here’s the easiest way to peel tomatoes:
- Wash the tomatoes thoroughly.
- Use a knife to score a shallow “X” on the top (the stem end).
- Bring a small pot of water to a boil and add the tomatoes.
- Blanch them for 10–15 seconds — no longer, or they’ll start to cook.
- Immediately transfer them into a bowl of cold water and soak for about 30 seconds.
- You’ll see the skin curling away from the “X.” Gently pull it, and the skin will peel right off in one piece.
Why You‘ll Love This Recipe
- Quick and weeknight-friendly — done in just 25 minutes from start to finish.
- Balanced flavors — sweet, savory, tangy, and umami-rich without feeling heavy.
- The sauce clings beautifully to noodles thanks to a perfectly measured cornstarch mixture.
- Uses everyday ingredients — tomatoes, minced meat, noodles, and simple pantry sauces.
- Easy to customize — you can enhance the flavor with onions, herbs, or even make a vegetarian version.
- Great for meal prep — the sauce stores well and reheats perfectly.
Ingredients and Substitutions
- Noodles – You can use any long noodle you love. Italian spaghetti or linguine work wonderfully, or choose your favorite Asian wheat noodle. Just remember to adjust the boiling time according to the package instructions.
- Ground Pork / Ground Beef – A fat-to-lean ratio of 30% fat / 70% lean gives the best tender and juicy texture. I don’t recommend using only lean meat because it turns dry; all-fat meat becomes greasy.
- Tomatoes – Use ripe, medium tomatoes. They release more juice and help build natural richness in the sauce. You can peel them for a smoother texture, though it’s optional.
- Green Onion / Scallion – Adds aroma and depth to the meat sauce.
- Garlic – Essential for removing any meat smell and boosting fragrance. Don’t skip it.
- Light soy sauce – Adds savory depth and balances the tomato acidity.
- Dark soy sauce – Used mainly for color. A little goes a long way — too much will make the sauce look overly dark.
- Oyster sauce – Enhances umami and helps thicken the sauce naturally.
- Tomato Paste / Ketchup – Don’t skip this! It concentrates and intensifies the tomato flavor, giving the sauce a more robust, restaurant-quality taste and a vibrant red color.
- Granulated Sugar – Balances the acidity of tomatoes and rounds out the flavor.
- Cornstarch – This is what creates that signature glossy, thick sauce that clings to the noodles so well.
How to Make Tomato Noodles with Minced Meat
Prep the Ingredients
Wash the tomatoes, peel them if desired for a smoother texture, and cut into small dice. Finely chop the scallion and garlic.
In a large bowl, combine light soy sauce, dark soy sauce, oyster sauce, tomato ketchup, sugar, cornstarch, and water. Stir until smooth and set aside.
Cook the Noodles
Bring a large pot of salted water to a rolling boil. Add your dried noodles and cook according to the package instructions until al dente (usually about 5-8 minutes). Drain the noodles in a colander.
You can give them a very quick rinse with warm water to stop the cooking and prevent sticking, though I often skip this step. Set the drained noodles aside.
Make the Tomato Meat Sauce
Heat a pan with oil (I don’t add any extra cooking oil when stir-frying) and add the ground meat, scallion, and garlic.
Stir-fry over medium-high heat until the meat changes color and breaks apart with no clumps.
Add the diced tomatoes and cook for 3 minutes until they soften and release their juices.
You’ll see the tomatoes soften and start to release their juices, creating a wet base for the sauce.
Give your pre-mixed sauce another quick stir (the cornstarch may have settled), then pour it into the skillet.
Stir everything together immediately. Let the sauce come to a simmer. It will begin to thicken within a minute or two. Cook, stirring constantly, for about 2 minutes until the sauce is thick, glossy, and bubbling.
Assemble the Bowl
Place the noodles in a serving bowl and spoon the hot tomato meat sauce generously over the top. Mix well and enjoy immediately.
Frequently Asked Questions
Can I use other types of noodles?
Yes! Any dried noodle works — wheat noodles, udon-style noodles, even spaghetti. Just adjust boiling time as needed.
Why is my sauce too thin?
You may not have simmered it long enough for the cornstarch to activate. Continue cooking for 1–2 more minutes until bubbles appear and the sauce thickens.
Why is my meat dry?
The meat may have been cooked too long before adding tomatoes. Ground meat only needs to lose its pink color — then add the tomatoes to keep it juicy.
Can I make this vegetarian?
Yes! For a delicious vegetarian alternative, replace the ground meat with an equal amount of crumbled firm tofu, chopped mushrooms, or a plant-based ground “meat” substitute. Sauté it the same way before adding the tomatoes.
Can I make this ahead?
Yes — the sauce reheats beautifully. Just cook fresh noodles when you’re ready to serve.
One-Pot Tomato Minced Meat Noodles (So Cozy & Easy!)
Ingredients
For the Noodles & Meat
- 150 g noodles spaghetti, linguine, or Asian wheat noodles
- 200 g ground pork or ground beef
- 2 medium tomatoes approx. 250 g total, diced
For the Aromatics
- 1 stalk green onion scallion, finely chopped
- 3 cloves garlic minced
For the Sauce
- 2 tbsp light soy sauce
- ½ tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp tomato paste or ketchup
- ½ tbsp granulated sugar
- 1 tbsp cornstarch
- 120 ml ½ cup water
Instructions
Prep the Ingredients
- Wash the tomatoes, peel them if desired for a smoother texture, and cut into small dice. Finely chop the scallion and garlic.
- In a large bowl, combine light soy sauce, dark soy sauce, oyster sauce, tomato ketchup, sugar, cornstarch, and water. Stir until smooth and set aside.
Cook the Noodles
- Bring a large pot of salted water to a rolling boil. Add your dried noodles and cook according to the package instructions until al dente (usually about 5-8 minutes). Drain the noodles in a colander. You can give them a very quick rinse with warm water to stop the cooking and prevent sticking, though I often skip this step. Set the drained noodles aside.
Make the Tomato Meat Sauce
- Heat a pan with oil (I don't add any extra cooking oil when stir-frying) and add the ground meat, scallion, and garlic.
- Stir-fry over medium-high heat until the meat changes color and breaks apart with no clumps.
- Add the diced tomatoes and cook for 3 minutes until they soften and release their juices.
- You'll see the tomatoes soften and start to release their juices, creating a wet base for the sauce.
- Give your pre-mixed sauce another quick stir (the cornstarch may have settled), then pour it into the skillet. Stir everything together immediately. Let the sauce come to a simmer. It will begin to thicken within a minute or two. Cook, stirring constantly, for about 2 minutes until the sauce is thick, glossy, and bubbling.
Assemble the Bowl
- Place the noodles in a serving bowl and spoon the hot tomato meat sauce generously over the top. Mix well and enjoy immediately.
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