Mongolian Instant Noodles
Mongolian Instant Noodles
Ingredients
For the Beef and Aromatics
- 1 pound beef, pre-marinated, cut into bite-sized pieces
- 2 tablespoons cooking oil
- 1 onion, sliced
- 1 leek, chopped, white and green parts separated (or 4 scallions)
- 3 cloves garlic, minced
- 2 tablespoons chili bean paste, divided
- 1 tablespoon Chinese cooking wine
For the Noodles and Sauce
- 4 packages instant noodles, cooked according to package directions, drained
- 4 ounces enoki mushrooms, trimmed and separated
- 1 tablespoon dark soy sauce
- 1 tablespoon sesame paste
- 2 tablespoons oyster sauce
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon MSG, or other flavor enhancer
- 1 teaspoon sesame oil
Instructions
- 1
Heat a large wok over high heat until smoking hot. Add the cooking oil.
⏱️ 2 min
- 2
Add the pre-marinated beef to the hot wok and stir-fry vigorously for 2-3 minutes until seared and mostly cooked through.
⏱️ 3 min
- 3
Add the sliced onion and the white parts of the chopped leek (or scallions) to the wok with the beef. Stir-fry for another 1-2 minutes until slightly softened.
⏱️ 2 min
- 4
Carefully strain the cooked beef, onions, and leeks from the wok, reserving them in a bowl. Leave about 1 tablespoon of oil in the wok.
⏱️ 1 min
- 5
Add the minced garlic to the residual oil in the wok and stir-fry for 30 seconds until fragrant. Add 1 tablespoon of chili bean paste and cook for another 30 seconds, stirring constantly.
⏱️ 1 min
- 6
Add the cooked instant noodles to the wok. Toss them with the garlic and chili bean paste mixture, allowing them to absorb flavors and develop some char. This should take about 2-3 minutes.
⏱️ 3 min
- 7
Return the reserved beef, onions, and leeks to the wok with the noodles. Add the enoki mushrooms and the green parts of the leeks (or scallions).
⏱️ 1 min
- 8
Pour in the dark soy sauce, remaining 1 tablespoon of chili bean paste, sesame paste, and oyster sauce. Sprinkle in the granulated sugar and MSG (if using).
⏱️ 1 min
- 9
Stir-fry all ingredients together for 2-3 minutes, ensuring everything is well combined and heated through. Add the Chinese cooking wine and stir-fry for another 30 seconds, allowing it to deglaze the wok.
⏱️ 3 min
- 10
Remove from heat and drizzle with sesame oil. Toss once more and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Beef and Aromatics
- 1 pound beef, pre-marinated, cut into bite-sized pieces
- 2 tablespoons cooking oil
- 1 onion, sliced
- 1 leek, chopped, white and green parts separated (or 4 scallions)
- 3 cloves garlic, minced
- 2 tablespoons chili bean paste, divided
- 1 tablespoon Chinese cooking wine
For the Noodles and Sauce
- 4 packages instant noodles, cooked according to package directions, drained
- 4 ounces enoki mushrooms, trimmed and separated
- 1 tablespoon dark soy sauce
- 1 tablespoon sesame paste
- 2 tablespoons oyster sauce
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon MSG, or other flavor enhancer
- 1 teaspoon sesame oil
Instructions
- 1
Heat a large wok over high heat until smoking hot. Add the cooking oil.
⏱️ 2 min - 2
Add the pre-marinated beef to the hot wok and stir-fry vigorously for 2-3 minutes until seared and mostly cooked through.
⏱️ 3 min - 3
Add the sliced onion and the white parts of the chopped leek (or scallions) to the wok with the beef. Stir-fry for another 1-2 minutes until slightly softened.
⏱️ 2 min - 4
Carefully strain the cooked beef, onions, and leeks from the wok, reserving them in a bowl. Leave about 1 tablespoon of oil in the wok.
⏱️ 1 min - 5
Add the minced garlic to the residual oil in the wok and stir-fry for 30 seconds until fragrant. Add 1 tablespoon of chili bean paste and cook for another 30 seconds, stirring constantly.
⏱️ 1 min - 6
Add the cooked instant noodles to the wok. Toss them with the garlic and chili bean paste mixture, allowing them to absorb flavors and develop some char. This should take about 2-3 minutes.
⏱️ 3 min - 7
Return the reserved beef, onions, and leeks to the wok with the noodles. Add the enoki mushrooms and the green parts of the leeks (or scallions).
⏱️ 1 min - 8
Pour in the dark soy sauce, remaining 1 tablespoon of chili bean paste, sesame paste, and oyster sauce. Sprinkle in the granulated sugar and MSG (if using).
⏱️ 1 min - 9
Stir-fry all ingredients together for 2-3 minutes, ensuring everything is well combined and heated through. Add the Chinese cooking wine and stir-fry for another 30 seconds, allowing it to deglaze the wok.
⏱️ 3 min - 10
Remove from heat and drizzle with sesame oil. Toss once more and serve immediately.
⏱️ 1 min