Friday, September 30, 2016

Mongolian Noodles

Hubby and I enjoy Mongolian bowls. This recipe is as close as I can get like the ones that we eat at a Mongolian place at the food court. I love all kinds of noodles, so this is comfort food for me.

Mongolian  Noodles

2 small packs of vermicelli noodles (sotanghon), soaked in cold water.
Assorted vegetables, cut thinly (I use whatever is left in the crisper - carrots, sayote, Baguio beans etc.)
Choice of meat (sukiyaki cut, chicken fillets, cut in thin strips, squid etc)
Cooking oil
Chopped peanuts (optional, but highly recommended)

2 Tablespoons sesame oil
3/4 cup soy sauce (Kikkoman or any Korean brand)
2/3 cup brown sugar (or adjust to taste)
1 1/4 cup chicken broth (more, if your noodles feel a bit dry)
4 cloves or garlic, minced
1 inch ginger, sliced
Red pepper flakes, optional


1. Mix all the sauce ingredients and set aside. Let marinate for at least 15-20 minutes to infuse the garlic taste in the sauce.
2. In a wok, saute the meat/s in a bit of cooking oil and some of the sauce.
3. Add the vegetables and saute until vegetables are half done. Add the remainder of the sauce and simmer quickly. (I pass the sauce through a strainer, to remove the bits of garlic and ginger)
4. Drain the noodles and add to the pan.
5. Cook the noodles and add chopped peanuts.
6. Serve immediately.

This is nowhere authentic to a real Mongolian bowl,  but this is how we like it.

I've been cooking a lot lately but have not taken any photos of my experiments. I make recipes that are quick easy and with ingredients easy found in supermarkets.

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