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+ servings

Mongolian Style Noodles

A quick one-potter, noodles with minced meat wrapped in a spicy "Mongolian" sauce.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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
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