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Mongolian Noodles finished recipe

Mongolian Noodles

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 cups servings
Ingredients Method

Ingredients
  

For the Noodles
  • 12 ounces (340 g) lo mein noodles yakisoba noodles, or spaghetti
  • 1 teaspoon (6 g) fine sea salt for the cooking water
  • 1/2 cup (120 ml) reserved noodle cooking water
For the Mongolian Sauce
  • 2 tablespoons (30 ml) neutral cooking oil
  • 4 medium garlic cloves (about 12 g) finely minced
  • 1 tablespoon (6 g) finely grated fresh ginger
  • 1/2 cup (120 ml) low-sodium soy sauce
  • 1/4 cup (55 g) packed light brown sugar
  • 1/2 cup (120 ml) low-sodium vegetable broth
  • 1 tablespoon (15 ml) hoisin sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon (8 g) cornstarch
  • 2 tablespoons (30 ml) cold water
For Garnish
  • 4 green onions (40 g) thinly sliced
  • 1 tablespoon (9 g) toasted sesame seeds optional
  • Crushed red pepper flakes optional

Method
 

Method
  1. Cook the Noodles: Bring a large pot of water to a boil. Add the salt and cook the noodles according to the package directions until just tender. Reserve 1/2 cup (120 ml) of the cooking water before draining. Do not rinse the noodles. This step is crucial as rinsing can wash away the starch that helps the sauce adhere to the noodles.
  2. Prepare the Sauce Mixture: In a small bowl, whisk together the soy sauce, brown sugar, vegetable broth, hoisin sauce, rice vinegar, and sesame oil until the sugar is mostly dissolved. Mixing these ingredients thoroughly ensures that the flavors meld together before cooking.
  3. Mix the Slurry: In another small bowl, stir together the cornstarch and cold water until completely smooth. Set aside. This slurry will help thicken the sauce, giving it a nice glossy finish once cooked.
  4. Cook the Aromatics: Heat the neutral oil in a large skillet or wok over medium heat. Add the garlic and ginger and cook for 30 to 45 seconds, stirring constantly, until fragrant. Do not allow the garlic to brown, as burnt garlic can impart a bitter flavor to the dish.
  5. Simmer the Sauce: Pour the soy sauce mixture into the skillet. Bring it to a gentle simmer for about 2 minutes, stirring occasionally. This simmering step allows the flavors to deepen and the sauce to begin thickening.
  6. Thicken the Sauce: Stir the cornstarch slurry again, then whisk it into the simmering sauce. Continue cooking for 1 to 2 minutes until the sauce becomes glossy and lightly coats the back of a spoon. This is an important step to achieve the desired sauce consistency.
  7. Combine with the Noodles: Add the drained noodles to the skillet. Toss continuously with tongs until every strand is coated. If the sauce becomes too thick, add reserved noodle water 1 tablespoon at a time until the noodles are evenly coated. This ensures that the noodles are well-dressed without becoming too dry.
  8. Finish and Serve: Remove the skillet from the heat. Toss in the sliced green onions, reserving a small amount for garnish. Sprinkle with sesame seeds and crushed red pepper flakes, if desired, and serve immediately. Serving right away ensures the noodles maintain their texture and the sauce stays glossy.

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