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Spicy Stir-Fried Mongolian Noodles

Spicy Stir-Fried Mongolian Noodles for a Flavorful Night In

Spicy Stir-Fried Mongolian Noodles are a vegetarian delight bursting with crisp vegetables and a savory sauce, perfect for a quick weeknight meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 200 grams Rice Noodles Can substitute with egg noodles or whole wheat noodles.
For the Vegetables
  • 2 tablespoons Vegetable Oil Can substitute with canola or peanut oil.
  • 2 Bell Peppers Any variety (red, yellow, or orange) works.
  • 1 Onion Adds savory depth.
  • 2 cloves Garlic Fresh garlic is recommended.
  • 1 tablespoon Fresh Ginger Ground ginger can replace it.
  • 1 cup Broccoli Florets Cauliflower can be an alternative.
  • 1 cup Snow Peas Snap peas can also work.
  • 1 medium Carrot Julienned for even cooking.
For the Sauce
  • 3 tablespoons Soy Sauce Tamari can be used as a gluten-free substitute.
  • 2 tablespoons Oyster Sauce Mushroom sauce can be used for a vegan option.
  • 1 tablespoon Hoisin Sauce
  • 1 tablespoon Chili Garlic Sauce Adjust the amount based on your spice preference.
  • 1 teaspoon Sesame Oil Adds a nutty finish.
For Garnishing
  • 2 tablespoons Green Onions Chopped for garnish.
  • 1 tablespoon Sesame Seeds Sprinkled on top.

Equipment

  • Wok
  • non-stick skillet

Method
 

Step-by-Step Instructions
  1. Prepare the noodles by soaking rice noodles in hot water for about 8–10 minutes until supple but slightly firm. Drain and rinse under cold water.
  2. In a large wok or non-stick skillet, heat vegetable oil over medium-high heat until it shimmers.
  3. Add sliced onions and bell peppers, stirring for 2-3 minutes until they soften and turn golden.
  4. Stir in minced garlic and freshly grated ginger, cooking for an additional 30 seconds until fragrant.
  5. Add broccoli florets, snow peas, and julienned carrots to the wok and stir-fry for 4-5 minutes until bright in color and crisp-tender.
  6. Combine soy sauce, oyster sauce, hoisin sauce, chili garlic sauce, and sesame oil in a small bowl to make the sauce.
  7. Pour the sauce mixture over the sautéed vegetables, tossing to coat evenly. Allow to bubble for about 1 minute.
  8. Gently add the cooked rice noodles to the wok and toss with vegetables and sauce for about 2 minutes until heated through.
  9. Taste and adjust seasoning with salt, pepper, or additional chili garlic sauce.
  10. Transfer to serving dishes and garnish with chopped green onions and sesame seeds before serving warm.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 55gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 800mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 100IUVitamin C: 90mgCalcium: 4mgIron: 15mg

Notes

Maintain high heat throughout cooking to keep vegetables crisp. Stir often to prevent sticking. Use fresh ingredients for better flavor.

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