Chinese New Year: Long noodles for a long life

This recipe was handed down to Carolyn Jung by her late mother, May Jung. With its beef and tomato combination married to crispy Chinese noodles, it's a blend of cuisines. Jung has on occasion used heirloom tomatoes, something her mother would never have done. The noodles make this a good choice for Chinese New Year, when eating long noodles is said to promote long life.

TOMATO BEEF CHOW MEIN

Start to finish: 1 hour 15 minutes (45 minutes active)

Servings: 4

Meat:

1 teaspoon sesame oil

1 teaspoon dark soy sauce

1⁄4 teaspoon baking soda

1 teaspoon cornstarch

1⁄2 pound flank steak, thinly sliced against the grain

Noodles:

1 pound fresh Chinese egg noodles

2 tablespoons sesame oil

2 tablespoons dark soy sauce

Sauce:

4 tablespoons vegetable or canola oil, divided

1 yellow onion, thinly sliced

2 ribs celery, diagonally sliced

1⁄2 green bell pepper, sliced

4 large tomatoes, cored and cut into large chunks

141⁄2-ounce can stewed tomatoes

1 teaspoon dark soy sauce

1 teaspoon vinegar or lemon juice

1 tablespoon sugar

1 teaspoon ground ginger

2 tablespoons cornstarch, mixed with 1⁄2 cup cold water until dissolved

To marinate the meat, in a medium bowl mix together the sesame oil, soy sauce, baking soda and cornstarch. Add the steak and turn the pieces to coat evenly. Refrigerate for 30 minutes.

Once the steak has marinated, prepare the noodles. Bring a large pot of water to a boil. Add the noodles and cook for 1 minute. Drain the noodles, then rinse them under cold water, then drain again. Transfer the noodles to a large bowl. Add the sesame oil and soy sauce, then toss well.

Heat two 12-inch nonstick skillets briefly over medium. Add 1 tablespoon of the vegetable or canola oil to each. When the oil is hot, add half of the noodles to each skillet. Cook, stirring often, until the noodles are crispy and lightly browned. Cover the pans and set aside.

Heat a large wok or nonstick skillet over high. Add 1 tablespoon of the oil. When the oil is hot, add the beef and stir-fry until browned, about 2 to 3 minutes. Transfer the steak to a bowl, cover and set aside.

Add the remaining tablespoon of oil to the wok. Reduce heat to medium-high, then add the onion, celery and bell pepper. Saute for several minutes, then add the fresh tomatoes, stewed tomatoes, soy sauce, vinegar, sugar and ginger. Bring to a boil.

Slowly stir in the cornstarch mixture, then continue cooking until the sauce thickens. Add the beef, then stir in the noodles.

• Recipe from Carolyn Jung of http://www.foodgal.com