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.

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.

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.

Place the noodles in a serving bowl and spoon the hot tomato meat sauce generously over the top. Mix well and enjoy immediately.