Mongolian noodles

Browse Recipes • Ingredients • Chicken • Potato • Pork • Beef • Prawn • Ham • Turkey • Chocolate • Cooking Style • Roast • Stuffing • Sous Vide • Stew • Copycat • Instant Pot • Baked • BBQ & Grilled • Meals • Breakfast • Lunch • Dinner • Appetizer & Snack • Main Dish • Side Dish • Drink • Dessert • Seasonal • Christmas • Birthday • Wedding • Valentine’s Day • St. Patrick’s Day • Easter • Halloween • Thanksgiving • Cuisine • Indian • French • Thai • Italian • Chinese • Japanese • Korean • Mexican • Healthy • Vegetarian • Keto • Vegan • Low Carb • Gluten Free • Diabetic • Paleo • Dairy Free • New Recipes • 1 lb beef sirloin, sliced thin • 8 oz dried Chinese egg noodles • 2 tbsp vegetable oil • 1 onion, sliced • 2 cloves garlic, minced • 1 red bell pepper, sliced • 1 green bell pepper, sliced • 3 tbsp Hoisin sauce • 2 tbsp soy sauce • 2 tsp cornstarch • 1 tsp Sriracha sauce • 1/4 cup water • Salt and pepper, to taste • Cook noodles according to package instructions and set aside. • Heat oil in a large skillet over high heat. Add beef and cook until browned, then remove from skillet and set aside. • In the same skillet, sauté onion and garlic until fragrant. Add bell peppers and cook for 2-3 minutes. • In a small bowl, mix together Hoisin sauce, soy sauce, cornstarch, Sriracha sauce, water, salt and pepper. • Add noodles and beef to the skillet with the vegetables. Pour in the sauce and stir to combine. • Cook until the sauce thickens and coats the noodles and beef. Serve hot.

Mongolian Ground Beef Noodles is a budget minded and deliciously simple Asian dinner with noodles, mince and fresh vegetables. Mongolian Ground Beef Noodles By Sue Lau | Palatable Pastime Mongolian Ground Beef Noodles is my recipe of the day and is part of a bunch of loosely connected bloggers posting budget friendly recipes. We plan to continue this on a monthly basis. My recipe today is a very retro recipe as well, and something I have also seen called “Hamburger Lo Mein” or “Chinese Spaghetti”. And it uses spaghetti, for the most part, because in years past, most people would not have been able to run over to Kroger to by some Asian noodles. A box of garden variety spaghetti would have been about it. Not that Asian wheat noodles for Lo Mein are much different. And I imagine a bit cheaper to buy as spaghetti. To stay budget conscious, use whatever vegetables you bought on sale that week or have waiting in your bin looking for a place to go. I like fresh veggies, but frozen ones are fine too. And those little cans of water chestnuts or bamboo shoots really add character. I am just not very fond of canned bean sprouts. They tend to have an off odor. And if you can get fresh ones, they are actually cheaper. With no smell. But the bottom line is to use what you have. This recipe won’t pass muster at some trendy Chinese place in town, but for an easy dollar-conscious weeknight meals that the kids will also enjoy, it’s perfect. Because let’s be honest. We are not always highbr...

Reddit This noodle dish is our new favorite! Who needs takeout when you can have this Mongolian Noodle recipe in less than 20 minutes! Made with ground beef simmered in a scrumptious Mongolian sauce tossed with perfectly cooked linguine noodles. It’s perfect when you want something fast, satisfying and immensely full-flavored. Hop on board! This simple-to-make Mongolian sauce is super yummy, a little spicy and full of unique flavors bursting out! We used soy sauce, molasses, brown sugar, peanut butter, cornstarch, ginger, garlic, beef broth and red pepper flakes and thickened it up with the ground beef, so it adheres to the noodles nicely. This sauce is incredible and is made with everyday ingredients you most likely already have in your pantry. You will definitely love it and it can modified easily with more soy sauce, more brown sugar, more garlic, even more red pepper to your liking once you’ve taste-tested it after it’s finished! If you just want to make the ground beef with the Mongolian sauce, you can switch out the linguine with rice, simply by just adding the meat sauce on top of your rice. Add some stir-fry veggies like red peppers, onions, broccoli or whatever your little heart desires if you wish. I love adding some extra red pepper flakes or some sliced green onion on top before serving. You can control the spice in the sauce. It tastes super yummy with the spice in it and all those flavors really makes those noodles pop! I’m not into spicy, but with the other ...

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Instant Pot Mongolian Beef Noodles Mmmm-mmm! These Instant Pot Mongolian beef noodles are so tasty! And the bonus is that they come together so quickly. I even had everything on hand at my house to make them without going to the store. That is always a good thing! • I used linguine noodles but you can also use spaghetti or fettuccine. For spaghetti I would cut the pressure cooking time down to 4 minutes. • You can find hoisin sauce in the Asian aisle at your grocery store. It’s sort of like Asian barbecue sauce. • Greg suggested that this would taste good with the addition of cabbage. I agree! Next time I am going to add in shredded cabbage on top of the noodles in the pressure cooker. Or if you like crunch you could add in raw cabbage after the pressure cooking time is up. • These noodles taste great when served with steamed broccoli. • Store any leftovers in an airtight container in the refrigerator for up to 5 days. • You can easily double this recipe. Double all the ingredients and keep the cooking time the same. • I used my 6 quart What you’ll need to make Instant Pot Mongolian Beef Noodles: • 1 pound lean ground beef–you can also use ground turkey or ground pork • 1 Tbsp minced ginger–freeze the leftovers wrapped up in foil. Next time you need ginger for a recipe you can easily grate it. Don’t worry about peeling off the skin. • 1 Tbsp minced garlic–I buy the big jar from Costco for convenience sake • 2 ¼ cups beef or chicken broth–you can also use 2 ¼ cups or water ...

Save Recipe Mongolian Beef and Noodles Recipe: We love skillet recipes because of how easy they are to make. This Asian inspired dish is restaurant quality that can easily be made at home. Ground beef is seasoned and cooked then the sauce ingredients are added to create a flavorful sauce. The rice noodles are prepared separately and then mixed with the ground beef sauce mixture for a delicious takeout meal made at home. This dish is full of sweet and spicy flavors that is always a family favorite. Skip takeout and make this delicious dish at home. This dish will taste better and you will be surprised how easy it is to make. Add you favorite side to complete this weeknight meal. If you love Mongolian Beef as much as my family, make What is Mongolian Beef? Mongolian Beef is usually made with flank steak but in this recipe we used ground beef. Which makes this dish budget friendly and easy to make. This is a Chinese American inspired dish that has a sweet and salty flavors. The soy sauce based sauce is combined with ginger, garlic, beef broth and brown sugar to create a simple sauce. These sauce and ground is then combined with simple rice noodles to create a popular Chinese take out recipe. Ingredients: • Ground Beef • Ground Ginger • Minced Garlic • Brown Sugar • Beef Broth • Soy Sauce (low sodium) • Hoisin Sauce • Black Pepper • Red Pepper Flakes • Wide Rice Noodles • Cornstarch • Green Onions (sliced) • Sesame Seeds (optional) How to Make Mongolian Beef and Noodles: • Ste...

The Russian influence comes through in their rich stews, hearty dumplings, and slow-cooked meats. You’ll also catch a bit of China in the saucy stir-fries and noodle bowls. All of this makes Mongolian cuisine a bit of a mish-mash in the best possible way. What is Traditional Mongolian Food? Mongolia has a rich culture that is evident in their food. Like Polish or Mongolian dishes are often made with just a few ingredients. But don’t let that fool you. They are hearty, satisfying, and delicious. So shake things up in the kitchen Mongolia-style, and serve something deliciously different for dinner tonight! 20+ Popular Mongolian Recipes You Need To Try If you have a hankering for dumplings but don’t want fried food, buuz is the answer to your cravings. In this tasty dish, meat-filled dumplings are steamed until beautifully soft and juicy. Truly authentic buuz features mutton, but the Western version is a more palatable mix of ground lamb and beef. Mongolian barbecue is probably the most well known of the country’s culinary imports, but the real thing is quite different from what you’ll find in a Western restaurant. Done authentically, the meat is slow-cooked over stones. Yes, this is probably the only recipe you’ll find that lists stones as one of the ingredients. Heat your stones on a BBQ until hot, then place them into a metal container with lamb or goat mutton and spiced vegetables. Slow cook for a couple of hours, and brace yourself for the most tender, fall-off-the-fork ...

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. NOTES : To save time, shred the bok choy in a food processor. If you cant find shiitake mushrooms, use cremini or oyster mushrooms. Recipe by: The McDougall Quick & Easy Cookbook NOTES Copy Spicy Mongolian Noodles 10 oz udon noodles Uncooked 1/2 ts Sambal oelek (ground fresh into a paste) 2 ts fresh garlic Minced 1/3 c Water ; pieces 4 oz Fresh shiitake mushrooms; 1 tb fresh ginger Grated 1/4 c Soy sauce 10 1/2 oz lite silken tofu Extra firm 1 bn Green onions cut into 1/2" pieces 4 c Vegetable broth 4 c bok choy greens Sliced 1/3 c cilantro Chopped 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 ...