Mongolian Chicken Noodles Recipes

MONGOLIAN CHICKEN

Steps:

• Place chicken strips and cornstarch in a large resealable plastic bag. Shake to coat.
• Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on the outside and juices run clear, about 5 minutes on each side. Transfer to a paper towel-lined plate.
• Whisk together garlic, ginger puree, Sriracha, sesame oil, rice vinegar, brown sugar, and soy sauce. Add mixture to the skillet and bring to a boil. Reduce heat and simmer until sauce has thickened, about 3 minutes.
• Return chicken to the skillet. Add green onions and toss to coat. Cook over medium-high until heated through, about 2 minutes. Serve immediately.

HOW TO MAKE MONGOLIAN BBQ AT HOME

Steps:

• Gather all the ingredients. Note that this sauce recipe can serve 4 people, and you'll need to adjust accordingly if you are serving a larger crowd.
• In a small saucepan over medium-low heat, combine soy sauce, sugar, and water. Stir until the sugar is completely dissolved.
• Add grated ginger, garlic, sesame seeds, and sesame oil. Mix well.
• Turn off the heat, and your sauce is ready. Pour it into a mason jar. (You can also make it a day ahead and store it in an airtight container in the refrigerator.)
• Cook the noodles according to package instructions until al dente. Then drain the noodles and rinse with cold water. Add some oil and mix well to prevent sticking.
• In the mean time, gather all the other ingredients.
• Slice the meat meat into 1/8-inch thick pieces and keep them refrigerated until you're ready to cook. (Tip: You can freeze the meat for about 1 hour before cutting for easy slicing.)
• Prepare the vegetables: Remove the hard core of the cabbage, and cut the leaves into thin strips; Wash the bean sprouts and dry them properly; Peel the onion and carrot and cut them into thin slices, Slice zuccini into thin half rounds.
• Preheat the electric griddle to 400 ºF (204 ºC) and grease the surface with oil.
• Add vegetables and meat to the griddle. It's best to divide the surface into several sections where you cook different types of food.
• Lightly season your vegetables with salt and pepper, and keep the meat unseasoned.
• The meat usually takes less than a minute to be fully cooked. Cook the vegetables until softened. Bean sprouts also takes less than a minute to cook.
• Each person should have a small bowl of Mongolian BBQ sauce. You can dip the food in the homemade Mongolian sauce directly once it's cooked.
• Alternatively, you can add noodles and the grilled meat and vegetable into a serving bowl. Mix with the homemade Mongolian sauce and enjoy!

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.

MONGOLIAN CHICKEN

Steps:

• Combine the sauce ingredients in a bowl, stirring until the cornstarch and brown sugar are dissolved, and set aside.
• Sprinkle the cut up chicken with the cornstarch and toss to coat.Heat a wok or heavy frying pan over high heat. Once hot, add the oil. Add the chicken and fry until cooked through, about one minute. Add the garlic and ginger and fry for another 30 seconds. Add the sauce and white parts of the green onions and simmer until thickened, about a minute. Add the remaining green onions, stir to coat and remove from heat (the green onions should remain a little crispy).
• Serve immediately with steamed rice, egg noodles or chow mein.

MONGOLIAN CHICKEN WITH MUNG BEAN SPROUTS

Steps:

• Gather the ingredients.
• Briefly blanch the mung bean sprouts in boiling water (15 to 30 seconds). Drain and run under cold water to stop the cooking. Set aside to continue draining.
• Cut the chicken into cubes that are between 1/2- and 1-inch (it's easiest to do this if the chicken is partially frozen).
• Place the chicken into a medium-size bowl, add the marinade ingredients, and marinate the chicken for 15 minutes.
• While the chicken is marinating, prepare the sauce and remaining vegetables. In a small bowl, combine the hoisin sauce , dark soy sauce , red wine vinegar, sugar, ​and water or chicken broth. Set aside.
• In a small bowl, combine the 2 teaspoons cornstarch with the 4 teaspoons water and set aside.
• Rinse the green onions thoroughly and chop on the diagonal into 1-inch pieces.
• Peel and chop the onion and garlic.
• Heat a wok on medium-high to high heat. Heat 2 tablespoons oil, swirling so that it coats the sides.
• When the oil is hot, add the chicken. Stir-fry until it changes color is approximately 80 percent cooked.
• Remove the chicken. Clean out the wok.
• Heat 1 tablespoon oil in the wok. When the oil is hot, add the garlic, green onion, and hot pepper flakes and stir-fry for 15 seconds.
• Then add the chicken back into the pan. Stir-fry briefly, then push to the sides.
• Add the sauce in the middle.
• Give the cornstarch/water mixture a quick stir and add to the sauce, stirring. Continue stirring until the sauce thickens.
• Add the chopped onion, cook for a few more minutes.
• Stir in the bean sprouts , cook for another minute.

MONGOLIAN CHICKEN NOODLES RECIPE

Steps:

• Season chicken with salt, black pepper and 1/2 teaspoon sesame oil. Set aside.
• Prepare the noodles according to package directions. Drain and set aside.
• Heat a large wok or skillet over medium-high heat. Add 1 1/2 tablespoons olive oil and saute chicken until cooked through, about 4-5 minutes. Transfer to a plate.
• Return pan to heat and add remaining olive oil. Add the garlic, ginger, broccoli and grated carrots. Cook until the vegetables are just crisp tender, about 2-3 minutes.
• Meanwhile, whisk together the soy sauce, brown sugar, remaining 1/2 teaspoon sesame oil, Hoisin sauce, cornstarch and water. Stir into pan along with the cooked chicken and prepared noodles. Allow sauce to bubble and thicken up and toss to coat well. Adjust seasonings with salt and pepper as needed plus chili flakes or Sriracha if desired.
• Serve hot topped with sesame seeds and green onions, if desired.