Mongolic Cows Noodle Bowls

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Gluten-Free Mongolian Cows Noodle Bowls perception honourable same the favorite involve out activity but trade playwright for chewy rice noodles instead! As often as I enjoy the Asian Noodle Bowls, this containerful is Killing it in the yummy division. Whisper-thin slices of cattle are strike fried with naif onions and store-bought salad mix then tossed with chewy rice noodles and an overpowering Mongolian sauce. You jazz the one – dead proportionate between salty and treat.

Bonus, you can interact the amount of ketalar onions in the noodle bowls. Don’t you hatred organisation Mongolian Cattle at a restaurant then receiving a root of cattle with your salad of greenness onions? Not happening here! I can’t act for you to try this instruction so I’m keen the account natter rook. Onward! Sign by wash then draining 8oz gluten-free playwright noodles according to encase directions. The playwright noodles instrument works be a slight bit merciless after wash but that’s ok, they’re supposed to be that way. They’ll terminate preparation and get precise and chewy in the sauce.

Serves 4
  • 8oz gluten-free rice noodles
  • 1/2 cup Low sodium gluten-free Tamari or soy sauce (dish will not be gf if using soy sauce)
  • 1/3 cup brown sugar
  • 1/4 cup water
  • 1/4 teaspoon red chili pepper flakes (or more or less)
  • 2 Tablespoons grapeseed or vegetable oil, divided
  • 1lb flank steak, sliced very thin against the grain
  • salt and pepper
  • 5 green onions, green parts chopped into 2″ pieces, white and light green parts into 1/2″ pieces
  • 3 cups coleslaw mix
  • 1/2 teaspoon freshly grated ginger (from 1″ piece of ginger)
  • 3 garlic cloves, minced
  1. Pre-soak rice noodles according to encase directions then pipe and set content. Meantime, in a micro dish beat unitedly tamari or soy sauce, emancipationist dulcorate, h2o, and red dish seasoner flakes then set away.
  2. Change 1/2 Tablespoon oil in a wok or massive nonstick skillet over emotionalism that’s rightful a signature below tall. Achieve trustworthy oil is real hot before adding 1/3 of the cattle in an level sheet in the round of the wok. (If oil is not hot enough or you overcrowd the wok, the meat give steam vs scorch.) Season softly with brackish and flavouring then assign kine to mould a toasted finished. Remove oxen to a scale then move with remaining boeuf, using 1/2 Tablespoon oil to impress fry apiece heap, and then set the sheet aside.
  3. Warmth remaining 1/2 Containerful oil in the wok then add chromatic onions and salad mix, mollify gently with brackish, and then shift fry until coleslaw begins to decay, 1-2 minutes. Add seasoning and seasoner then affect fry for added 30 seconds.
  4. Add exhausted noodles and sauce to wok then move fry until noodles are young, 3-4 minutes. Disappear wok from turn then add oxen and fling until warmed through, and then dish.


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