Spicy Mongolian Noodles Recipes
MONGOLIAN BEEF AND NOODLES
No need to call for delivery - steak, noodles, veggies and a skillet is all you need to make this Chinese take-out classic at home.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 530, Carbohydrate 77 g, Cholesterol 55 mg, Fat 1, Fiber 4 g, Protein 27 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1690 mg, Sugar 12 g, TransFat 0 g
SPICY NOODLES - MALAY STYLE
Spicy and simply devilish, a kick start on Malay cuisine. Remember to set water at the side 'cause you're on fire!!!
Provided by CHUNKYBITS
Categories Malaysian Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.
- Heat the oil in a skillet over medium heat, and saute the garlic about 1 minute. Stir in the spinach, and cook about 1 minute. Mix in the cooked egg noodles, chile paste, and ketchup, and toss until well coated.
- Make a hole in the center of the noodle mixture. Place the egg in the center, and scramble, tossing with the noodles just before egg is finished cooking.
- Mix the sugar and enough water to keep the mixture moist into the skillet. Season with salt and pepper. Continue to cook, stirring constantly, about 6 minutes. Toss in the sprouts and peas, and cook and stir about 4 minutes, until heated through.
Nutrition Facts : Calories 505.8 calories, Carbohydrate 76.7 g, Cholesterol 117.1 mg, Fat 17.4 g, Fiber 4.7 g, Protein 16.2 g, SaturatedFat 3.8 g, Sodium 346.5 mg, Sugar 9.3 g
SPICY MONGOLIAN NOODLES
Found this recipe on the RecipesLive website. This sounds like it'll be quick and easy and delicious.
Provided by Happy Hippie
Categories Mongolian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 347.2, Fat 1.5, SaturatedFat 0.2, Sodium 2515.9, Carbohydrate 66.3, Fiber 5.6, Sugar 3.4, Protein 18.1
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