Mongolian Noodles
Mongolian Noodles
Ingredients
For the Marinade
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon granulated sugar
- 1 tablespoon corn starch
- 1 tablespoon vegetable oil
For the Stir-fry Sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon white pepper
- 1/4 cup chicken stock
- 1 tablespoon Chinese Shaoxing wine
- 1 teaspoon corn starch
For the Noodles and Stir-fry
- 1 1/2 pounds fresh oil noodles
- 1 pound beef sirloin, thinly sliced against the grain
- 1 yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 green onions, chopped, white and green parts separated
- 2 tablespoons vegetable oil, divided
Instructions
- 1
In a medium bowl, combine all ingredients for the marinade: 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon granulated sugar, 1 tablespoon corn starch, and 1 tablespoon vegetable oil. Whisk until well combined.
⏱️ 2 min
- 2
Add the thinly sliced beef sirloin to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld.
⏱️ 3 min
- 3
While the beef is marinating, prepare the stir-fry sauce. In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 teaspoon white pepper, 1/4 cup chicken stock, 1 tablespoon Chinese Shaoxing wine, and 1 teaspoon corn starch until smooth. Set aside.
⏱️ 3 min
- 4
Bring a large pot of water to a boil. Add the fresh oil noodles and cook according to package directions, usually 1-2 minutes, until tender but still firm. Drain well and set aside.
⏱️ 5 min
- 5
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer and stir-fry for 2-3 minutes until browned and cooked through. Remove the beef from the wok and set aside.
⏱️ 3 min
- 6
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced yellow onion and stir-fry for 2-3 minutes until softened and slightly caramelized.
⏱️ 3 min
- 7
Add the minced garlic, grated ginger, and the white parts of the chopped green onions to the wok. Stir-fry for 1 minute until fragrant.
⏱️ 1 min
- 8
Return the cooked beef to the wok. Add the drained noodles and pour the prepared stir-fry sauce over everything. Toss continuously for 2-3 minutes, ensuring the noodles and beef are evenly coated with the sauce.
⏱️ 3 min
- 9
Remove from heat and stir in the green parts of the chopped green onions. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mongolian Noodles
For the Marinade
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon granulated sugar
- 1 tablespoon corn starch
- 1 tablespoon vegetable oil
For the Stir-fry Sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon white pepper
- 1/4 cup chicken stock
- 1 tablespoon Chinese Shaoxing wine
- 1 teaspoon corn starch
For the Noodles and Stir-fry
- 1 1/2 pounds fresh oil noodles
- 1 pound beef sirloin, thinly sliced against the grain
- 1 yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 green onions, chopped, white and green parts separated
- 2 tablespoons vegetable oil, divided
Instructions
- 1
In a medium bowl, combine all ingredients for the marinade: 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon granulated sugar, 1 tablespoon corn starch, and 1 tablespoon vegetable oil. Whisk until well combined.
⏱️ 2 min - 2
Add the thinly sliced beef sirloin to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld.
⏱️ 3 min - 3
While the beef is marinating, prepare the stir-fry sauce. In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 teaspoon white pepper, 1/4 cup chicken stock, 1 tablespoon Chinese Shaoxing wine, and 1 teaspoon corn starch until smooth. Set aside.
⏱️ 3 min - 4
Bring a large pot of water to a boil. Add the fresh oil noodles and cook according to package directions, usually 1-2 minutes, until tender but still firm. Drain well and set aside.
⏱️ 5 min - 5
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer and stir-fry for 2-3 minutes until browned and cooked through. Remove the beef from the wok and set aside.
⏱️ 3 min - 6
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced yellow onion and stir-fry for 2-3 minutes until softened and slightly caramelized.
⏱️ 3 min - 7
Add the minced garlic, grated ginger, and the white parts of the chopped green onions to the wok. Stir-fry for 1 minute until fragrant.
⏱️ 1 min - 8
Return the cooked beef to the wok. Add the drained noodles and pour the prepared stir-fry sauce over everything. Toss continuously for 2-3 minutes, ensuring the noodles and beef are evenly coated with the sauce.
⏱️ 3 min - 9
Remove from heat and stir in the green parts of the chopped green onions. Serve immediately.
⏱️ 1 min