Description
A quick and delicious recipe for Mongolian Barbeque Noodles featuring stir-fried beef and vegetables tossed with egg noodles in a savory sauce.
Ingredients
Scale
- 8 ounces of egg noodles
- 1 tablespoon vegetable oil
- 1 cup sliced beef (sirloin or flank steak)
- 1 cup sliced bell peppers (red and green)
- 1 cup sliced onions
- 1 cup shredded carrots
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes (optional)
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
- Cook the egg noodles according to package instructions. Drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced beef and stir-fry for about 3-4 minutes until browned.
- Add the bell peppers, onions, shredded carrots, garlic, and ginger to the skillet. Stir-fry for an additional 3-5 minutes until the vegetables are tender-crisp.
- In a small bowl, mix together the soy sauce, hoisin sauce, sesame oil, and red pepper flakes (if using). Pour this sauce over the beef and vegetable mixture, stirring to combine.
- Add the cooked egg noodles to the skillet and toss everything together until the noodles are heated through and well coated with the sauce.
- Remove from heat and garnish with chopped green onions and sesame seeds before serving.
Notes
- For a spicier version, add more red pepper flakes or a splash of sriracha to the sauce.
- You can substitute the beef with chicken, shrimp, or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 50mg