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

FAQs

What kind of noodles do they use at a 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.

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.

Pulmuone Teriyaki Stir-fry Udon is available at Costco. Add 1 tbsp of oil, 4 tbsp of water, vegetable topping and Udon Noodles into a sauce pan. Then turn on the heat and stir fry 1-2 minutes over hight heat 2. Add Teriyaki Seasoning and stir fry for another minute over low heat.

To cook udon noodles, add noodles to a pot of boiling water and bring back to the boil. Stir noodles, add more cold water to the pot and bring back to boil again. Turn down the heat and cook noodles until tender. Drain noodles and run under cold water.

"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.

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.

Prepare the udon noodles by blanching (frozen udon) or boiling (dried udon). In a large frying pan or wok, stir fry the meat, onions, and the rest of the ingredients. Add the cooked noodles and mix them all together. Season the stir-fried noodles and serve hot!

Once the noodles are done, turn off the heat and carefully drain the water using a colander or strainer. Rinse the noodles under cold running water to stop the cooking process and remove any excess starch. This step is important, as it will prevent the noodles from becoming gummy or sticky.

Tips for Perfectly Cooked Udon Noodles: Do not overcook the noodles as they can become mushy. For a more flavorful broth, you can cook the udon noodles directly in the soup. If you prefer a softer texture, you can cook the noodles for a few extra minutes.

To Cook the Fresh Noodles

Drain and rinse well under cold running water to remove the starch and give the noodles a firm texture. The noodles are now ready to use in your favorite udon recipe.

Why is my udon chewy? ›

Udon noodles are white flour-based noodles that are thick, chewy and silky. What gives udon noodles their characteristic chew is a low water-to-flour ratio. This means the dough is tough to knead by hand—but not impossible—and is often traditionally kneaded with the feet!

Udon is traditionally served as a hot noodle soup topped with scallions, tempura or fried tofu. We also love adding udon to stir-fries, particularly this amazing recipe from Chicago chef Takashi Yagihashi, who combines udon with shrimp, chicken, cabbage and mushrooms for a simple yet flavorful dish.

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

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.

Soba. Popular in Japanese cuisine, soba noodles are known for their extra protein and earthy flavor. They are usually greyish brown in color and traditionally made from buckwheat or a buckwheat and wheat flour blend.

Chinese noodles are generally made from either wheat flour, rice flour, or mung bean starch, with wheat noodles being more commonly produced and consumed with the ancient wooden noodles mold technology in northern China and rice noodles being more typical of southern China.