Spicy Mongolian Noodles Recipes

MONGOLIAN BEEF AND NOODLES

Steps:

• Place flank steak in freezer 30 minutes. Cut against the grain into 1/8-inch slices; place in medium bowl.
• In small bowl, beat soy sauce, brown sugar, gingerroot, sesame oil, garlic and pepper flakes until sugar is dissolved. Add 1/4 cup of the soy sauce mixture to beef; toss to coat. Reserve remaining soy sauce mixture. Cover and refrigerate beef 45 minutes.
• In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the marinated beef, spreading it out into single layer; cook 1 minute on each side until browned. Transfer beef to plate. Add another 1 tablespoon oil to skillet; repeat cooking remaining half of beef. Transfer to plate.
• Reduce heat to medium. Add carrots; cook and stir about 2 minutes or until they begin to soften. Add 3 green onions cut into 1-inch slices; cook another minute.
• Add broth to reserved soy sauce mixture. Beat in cornstarch and water with whisk; add to hot skillet. Cook until sauce is boiling and thickened. Add beef and cooked rice noodles; toss to coat with sauce, and heat through. Transfer to serving plate; garnish with 3 tablespoons thinly sliced green onions.

SUPER-SIMPLE, SUPER-SPICY MONGOLIAN BEEF

Steps:

• Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a bowl. Toss beef with marinade, cover, and refrigerate 1 hour to overnight.
• Heat peanut oil in a wok or large, nonstick skillet over high heat. Add the green onions, and cook for 5 to 10 seconds before stirring in the beef. Cook and stir until the beef is no longer pink and is beginning to brown, about 5 minutes.

VEGAN MONGOLIAN NOODLES AND VEGGIES STIR FRY IN SPICY SOY GINGER SAUCE

Steps:

• Cook noodles according to the package. Pass it through a colander , drain the water and cool the noodles under cold water to stop further cooking.
• Coat it with above mentioned ingredients and keep aside.
• Measure and mix sauces ,sugar and pepper in one bowl and keep it ready. Heat oil in a deep wok or wide non stick pan or a skillet on high heat.
• Once hot , add in grated ginger , fry for 15 seconds.
• Add in the bell peppers and carrots,cook it for 15 seconds, followed by baby corn , cook it for 30 seconds. Add in the purple cabbage , cook it for 30 seconds. Add in kale and the sauce mixture. Add little salt as sauces do have salt . Cook it for 30 seconds.
• Add in the noodles and carefully fold it in until the noodles is well coated with veggies and sauces.
• Switch off the flame. Taste test and make adjustments in seasoning if needed. Serve hot.

QUICK SPICY GARLIC SHRIMP NOODLES

Steps:

• Cook dried pasta in salted boiling water by following the directions of the package you are using. I used linguine, you can use spaghetti or fettuccine too.
• Meanwhile pasta is cooking, mix shrimp, cornstarch and salt in a mixing bowl and set aside. Combine soy sauce, fish sauce, sake, maesailaek, gochugaru and black pepper in a mixing bowl and set aside.
• Heat a large skillet over high heat and add cooking oil. Add shrimp and spread evenly on the skillet to sear them evenly. Cook 1 to 2 minutes then flip over. Add butter and chopped garlic, mix well until butter is melted and bubbles.
• Pour the sauce mixture and toss the shrimp quickly. Add the cooked pasta and chopped Serrano and green onions into the skillet. Quickly, stir everything together. Add pasta water as needed. Turn off the heat and garnish wish sesame seeds and drizzle some sesame oil. Enjoy!

SPICY MONGOLIAN NOODLES

Steps:

• Bring a large pot of water to a boil.
• Add the noodles and cook until tender; 8 to 10 minutes.
• Drain and set aside.
• Meanwhile, place the 1/3 cup water, ginger and garlic in a large soup pot.
• Cook, stirring, for 2 minutes.
• Add the onions and mushrooms and cook for 3 minutes.
• Add the broth, soy sauce, and chili paste. Cover and bring to a boil.
• Add the tofu and bok choy and cook for 2 minutes.
• Turn off the heat and add the cooked noodles and cilantro.
• Stir to mix.
• Serve at once.

MONGOLIAN BEEF UDON

Steps:

• In a medium bowl, whisk together the marinade ingredients. Add beef to marinade and refrigerate for 30 minutes.
• Meanwhile, whisk together sauce ingredients and set aside.
• Heat the 2 tsp. of vegetable oil in a wok or skillet over medium high heat until quite hot. Add the beef strips and cook, stirring, until beef is cooked through. Add the green onion and cook, stirring, until the green onion softens and browns, slightly. Add the sauce and cook, stirring, for 1 minute. Add the udon noodles and stir gently to loosen the noodles, then cook, stirring, until the sauce thickens and noodles are well warmed through.
• Serve garnished with sliced green onion and sesame seeds.