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

FAQs

Do you soak udon noodles before cooking? ›

If you're using dried udon noodles, be sure to soak them in warm water for at least 20 minutes before cooking. Udon noodles can be cooked in a variety of ways - boiling, stir-frying, or even deep-frying. Be sure to add some sort of flavouring to your udon noodles, whether it's a sauce, broth, or seasonings.

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.

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.

If you're using fresh udon noodles, they will only need to cook for 2-3 minutes. Dried udon noodles will take around 8-10 minutes. Stir the noodles occasionally to prevent them from sticking together. You can also add a bit of oil to the water to prevent the noodles from sticking.

Before adding-in the udon noodles, place them into a bowl of water. This will rinse-off the oil that it comes packaged in. Also Neighbors, feel free to cook the udon noodles directly into the broth (if you don't want to dip the noodles and keep them separate from the broth).

Udon noodles are thick and made with wheat flour. This means that they have gluten in them and can be prone to getting sticky, or even mushy when not cooked properly. If you want slurpable noodles with a nice bite and smooth texture, then you have to be careful not to overcook them.

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.

The beauty of the sanuki udon blocks—in addition to their unmatched texture, of course—is that they're ready in a flash. They're pre-cooked, so all they need is a gentle zhush-ing in hot water, straight from frozen, to release them from their caked state.

He says to add the dried udon noodles to salted boiling water as we've been doing. But when the water comes back to a boil, you add a cup of cold water to the pot. When the water comes back to a boil again, you add another cup of cold water, and so on until the noodles are cooked.

Preparation. Typically, diners select a variety of raw ingredients from a display of sliced meat (such as beef, pork, lamb, turkey, chicken, and shrimp) and vegetables (such as cabbage, tofu, onion, broccoli, and mushrooms).

What is Mongolian flavor? ›

Typically, Mongolian consists of hoisin sauce, chili peppers, soy sauce, scallions, cabbage, green onions, ginger, broccoli, and mushrooms. Mongolian has a much simpler taste than Szechuan.

"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.

Of course it may not have been kneaded enough, too old, too dry. Do this again everytime it comes to a boil . Repeat this till the udon is cooked. This help the dried udon absorb more water without getting overcooked and then disintegrating.

Whether serving noodles hot or cold, rinse them well under cold running water to remove surface starch that would otherwise make them gummy. Then drain.

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.

The pasta HACK that could save you up to 6.5p per serving: Scientists advise pre-soaking noodles in cold water before simmering them at 176°F for just one minute.

The cut surfaces of the noodles absorb water much easier when cooked compared to the smooth rolled surfaces of the noodles, which also mean they swell during cooking.