For #FoodieExtravaganza’s National Noodle Month celebration, here is a recipe for Tsuivan (Mongolian Noodles with Meat and Vegetables). Handmade noodles are steamed over a bed of stir-fried meat and vegetables for a flavorful one-pot meal.
Every month we incorporate one key ingredient or theme from The Nibble into recipes to share with you as part of the Foodie Extravaganza party, and today Sue of Palatable Pastime chose to honor National Noodle Month.
In March 2016, we actually celebrated National Noodle Month, and I published this recipe for Kakaós Tészta (Hungarian Cocoa Noodles). Five years later, I’m thrilled to participate once more, and this time I’m bringing Tsuivan (Mongolian Noodles with Meat and Vegetables)!
Posting day is always the first Wednesday of each month. Visit our Facebook page Foodie Extravaganza if you are a blogger and would like to join our group and blog alongside us. If you’re a spectator looking for delectable tidbits, check out our Foodie Extravaganza Pinterest Board—we would love to have you!
The family may start to arrive asking when dinner will be ready at this point because your kitchen is starting to smell pretty darn good!
Mongolian noodles were one of my favorite meals when I was a kid. I loved going to the Mongolian restaurant and watching them cook it right in front of you. So you can imagine how excited I was when I was looking for a last-minute meal idea and saw this recipe for Mongolian beef made with ingredients I already had in my kitchen!
When I first prepared it, I didn’t have any rice noodles in the pantry, but I did have regular pasta, so I thought I’d give that a shot. You could easily substitute rice noodles for them for a more authentic Mongolian noodle dish, but I decided to leave it in the recipe because it was so delicious.
This recipe for Mongolian noodles uses ground beef and simple ingredients, so there’s no need to order takeout. The best part is that it only takes 15 minutes to prepare.
If you notice, there’s no salt in the beef and sauce mixture. Hoisin sauce tends to be salty and I haven’t found a low-sodium version of it yet. That’s also the reason I recommend using low-sodium soy sauce for this recipe.
You can prepare this quick and simple ground beef mongolian noodle dish in 30 minutes or less, and it tastes even better than the restaurant version.
Pasta is my favorite food group, and recently I’ve been enjoying Asian flavors, so I wanted to make a quick beef noodle recipe. This recipe is so easy to prepare that it has established itself as a regular on our weeknight menu.
If you’re new to my site, my pound cake recipes are some of the most well-liked ones. Actually, I’ve tested, created, and reviewed for you more than 60 pound cake recipes. You can get them all here or by clicking on the image I’ve highlighted below: Pound Cakes Reviewed
I modeled my recipe after PF Chang’s Mongolian Beef with a sweet soy glaze, garlic, and green onions. However, instead of flank steak, I used lean ground beef. This is the perfect dish to satisfy all your quick fix Asian/Chinese food cravings and it’ll make your house smell amazing while cooking!
Check out what everyone else made to celebrate noodles:
Adapted from Food Vagabonds
FAQ
What type of noodles are used in Mongolian?
If you can’t find Asian noodles, you can substitute any type of noodle you like, even thin spaghetti. Rice noodles, Korean sweet potato noodles, egg noodles, zucchini noodles, thick Japanese udon noodles, ramen noodles… There are healthy, gluten-free options, if that’s important to you.
What are Fujian noodles?
Fujian Noodles are solid, white, thin, smooth, and springy. Vegetarian. The Chinese province of Fujian and the southern part of China are very fond of authentic Fujian noodles, which they refer to as “noodles.” Genuine Fujian noodles are white, thin, soft, solid, and springy at the same time.
How many calories are in Mongolian noodles?
Calories 429 (1797 kJ), total fat 6 g9%, saturated fat 1 g5%, trans fat 0 g, and cholesterol 0 mg 0%.
How do you make Mongolian beef Marion?
- PRINT THIS. …
- PREP TIME. …
- Slice the flank steak into thin strips by cutting it against the grain.
- Combine the steak with the marinade ingredients. …
- Combine the ingredients for the stir-fry sauce.
- In a wok or frying pan, heat the oil over high heat.
- No need to clean it; simply put the same pan back on the heat.
- Serve warm.
