Mongolian Beef Udon Noodles recipe | Marion's Kitchen (2024)

FAQs

What kind of noodles do they use at Mongolian Grill? ›

Soba and fresh mein are egg & wheat, not rice, so that's probably why. I've seen apparently Mongolian style recipes using egg noodles. I don't know if it's traditional or not, but I prefer egg noodles in a stir-fry anyway, I find they hold up better. Mongolian Grill uses soba noodles.

I usually buy the shelf-stable, vacuum-packed udon noodles, which are super convenient. You can put them directly into the stir-fry as-is, but I prefer to let them soak in hot water (out of the package) to help loosen them up first.

COOKING STORE-BOUGHT UDON NOODLES

If cooking semi-dried (slightly flexible, shelf stable) udon, boil for 6-7 minutes before testing for tenderness; if cooking dried (brittle, shelf stable) udon, boil for 9-10 minutes. Test by plucking a noodle from the pot, plunging it in cold water, then biting.

Mighty Macros Mongolian Beef Noodles (1 serving) contains 40g total carbs, 37g net carbs, 23g fat, 60g protein, and 620 calories.

In a large saucepan, combine 1/2 cup tamari, sugar, vinegar, oil, sake and 1/3 cup water. Bring to a boil. Add ketchup, coriander, ground ginger and chili. Simmer for 10 minutes.

"thick noodles") are thick Chinese noodles made from wheat flour and water. Two types of Chinese noodles are called cumian. One is Shanghai style, thick in diameter, used in Shanghai fried noodles. The other type is Hong Kong style, flat and wide, sometimes yellow-alkaline.

If you are referring to regular Lo mein or udon noodle which is made from wheat, then it is healthier than rice. If you are referring to “ho fun”(flat rice Noodle) or “"mei fun” (angel hair) , they are both made of rice, hence you know the answer.

To check if the noodles are done, take one out of the pot and taste it. The noodle should be tender but still slightly chewy. If it's too hard, continue to cook for another minute or so. It's important not to overcook the noodles, as they can become mushy and lose their texture.

Health Benefits of Udon Noodles

The high fiber content of udon noodles also serves to reduce the risk of colorectal cancer, and the high amount of B vitamins contained in the noodles helps to keep you energized.

You can add ingredients such as soy sauce, miso paste, or soup bases to the boiling water to infuse the noodles with flavor. You may also consider adding thinly-sliced vegetables, mushrooms, or protein such as tofu or meat to create a more substantial meal.

What can I add to udon? ›

Hot udon soup

This noodle soup is then topped with several meat, protein, or vegetable toppings, some of the most common of which being chopped spring onions, tempura prawns, deep fried tofu pockets (known as abura age in Japanese), and slices of kamaboko (a type of fish cake shaped like a semi-circle).

Nutrition in Beef Noodle Stir-Fry

Beef stir-fry noodles are a very nutritious meal! The noodles are 100% whole-wheat so they are rich in fiber and vitamins. The beef is high in protein. The veggies are fiber and vitamin rich.

Chinese Food Dot Com Mongolian Beef (1 serving) contains 11g total carbs, 9g net carbs, 10g fat, 25g protein, and 240 calories.

A typical serving of Mongolian beef contains approximately 250-350 calories, 20-25 grams of protein, 10-15 grams of fat, and 15-20 grams of carbohydrates.

Hibachi (commonly misspelled as “habachi” or “hibatchi”) or teppanyaki noodles are traditionally made with yakisoba noodles.

Chow mein noodles: I make chow mein with dried Chinese egg noodles, which are usually labeled “chow mein noodles,” “stir-fry noodles” or “lo mein noodles” in American grocery stores.

Hibachi Noodles are typically made with Yakisoba noodles. You could also use Ramen or Udon Noodles if you had those on hand!

The tender ground lamb meat is cooked with potato, tomato, onion, and pepper to create a simple, colorful, and delectable noodle sauce. It is then poured on freshly boiled handmade noodles to make a delicious and healthy one-dish-meal.