Mongolian Style Noodles

Once again I find myself cooking for one as the SheWolf has been called to service as GrandmaWolf. So off to the kitchen to feed my starving wolf.

Whilst this dish is named “Mongolian” style, I cannot expressly point to one thing that is Mongolian in this dish. One might guess the use of meat, and a spicy sauce would qualify. We’ll just chalk it up to cultural misappropriation, or me throwing together a dish and tossing a name at it.

Whilst this dish is similar to dandan Noodles, it does lack the various preserved vegetables of the famous food stall favorite.

From Wikipedia:

Dandan noodles or dandanmian, literally “carrying-pole noodles”, is a noodle dish originating from Chinese Sichuan cuisine. It consists of a spicy sauce usually containing preserved vegetables (often including zha cai, lower enlarged mustard stems, or ya cai, upper mustard stems), chili oil, Sichuan pepper, minced pork, and scallions served over noodles. The dish can either be served dry or as a noodle soup.

Mongolian Style Noodles

A quick one-potter, noodles with minced meat wrapped in a spicy "Mongolian" sauce.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dinner, Lunch, Main Course
Cuisine Asian
Servings 2 people
Calories 734 kcal

Equipment

  • 1 Wok or sauce pan

Ingredients
  

  • 8 oz Minced beef See Notes
  • 2 tbsp Soy Sauce Low Sodium
  • 1 tbsp Minced Garlic
  • 1 tsp Grated Ginger
  • 2 tsp Black pepper Adjust to taste
  • 2 tbsp Corn Starch
  • 2 tbsp Onion Peeled, Minced Fine
  • 1 each Jalapeno Pepper Washed, seeded, minced fine
  • 2 ea Green Onion Washed, sliced
  • 4 oz Pasta See note
  • 2 tbsp Chili Oil Optional
  • 1 tbsp Mirin Or rice vinegar
  • 2 tbsp Cooking Oil Neutral oil

Instructions
 

  • In the wok or saucepan, heat the oil and minced meat over medium heat
  • Break the meat apart. Cook until slightly browned.
  • Add in the grated ginger, minced garlic, minced pepper, and soy sauce, and stir fry for 10-15 seconds.
  • Add 1 cup of water and pepper. Put a lid on and simmer for 10 minutes.
  • Whilst the meat is simmering, in a separate pot, cook your noodles.
  • Add the corn starch to 1/2 cup of water or stock, add to the meat, and stir until thickened
  • Add the cooked noodles and toss to mix/coat well.
  • Serve topped with green onions and drizzled with chili oil and a touch of mirin.

Notes

Notes on meat:
I do not use ground beef; the store product is just playing Russian roulette.  So instead, I either grind my own, in either a grinder or a food processor, for more significant amounts.  More often, I freeze the hunk of beef for 30 minutes until it is firm and thence dice down to ~1/4 or smaller with my knife.  Ditto for chicken or pork; this is also a great way to do any marination desired; toss the meat chunks into the marinade and let them complete the thawing.
Notes on pasta:
Almost any pasta will work here; depending on my tastes and goals for the dish, I might create fresh wide noodles or grab the dried spaghetti.  Again, any sturdy pasta will work for this dish.
Notes on service:
Often I’ll crack a small egg onto the top of the dish and let the heat of the food coddle the egg, thence mix well to complete the sauce.

Nutrition

Calories: 734kcalCarbohydrates: 59gProtein: 33gFat: 40gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 74mgSodium: 1153mgPotassium: 604mgFiber: 3gSugar: 4gVitamin A: 27IUVitamin C: 4mgCalcium: 55mgIron: 4mg
Keyword Meat, Pasta
Tried this recipe?Let us know how it was!

  Filed under: Asian, Autumn, Cook For One, Cultural-Misappropriation, Quick, Winter

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