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Spicy Stir-Fried Mongolian Noodles

Spicy Stir-Fried Mongolian Noodles That Will Ignite Your Tastebuds

A delightful dish of Spicy Stir-Fried Mongolian Noodles that fuses chewy rice noodles with crisp veggies and vibrant spices, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 8 oz Rice Noodles The heart of the dish; chewy texture
For the Vegetables
  • 2 tbsp Vegetable Oil Essential for high-heat cooking
  • 1 Bell Peppers Adds color and sweetness
  • 1 Onion Adds savory depth
  • 3 cloves Garlic Enhances overall flavor
  • 1 inch Ginger Offers bright flavor
  • 1 cup Broccoli Adds crunch and earthy flavor
  • 1 cup Snow Peas Provides crispness and sweetness
  • 1 medium Carrot Contributes visual appeal
For the Sauce
  • 3 tbsp Soy Sauce Key salty component
  • 2 tbsp Oyster Sauce Adds richness
  • 2 tbsp Hoisin Sauce Infuses sweet and tangy flavors
  • 1 tbsp Chili Garlic Sauce Controls spice level
  • 1 tbsp Sesame Oil Adds a toasty aroma
  • to taste Salt Basic seasoning
  • to taste Pepper Basic seasoning
For Garnishing
  • 2 tbsp Green Onions Fresh garnish for crunch
  • 1 tbsp Sesame Seeds Adds nuttiness and texture

Equipment

  • Wok

Method
 

Preparation Steps
  1. Begin by cooking the rice noodles according to the package instructions, boiling them for 3–5 minutes until tender, then drain and rinse under cold water.
  2. Place a large wok over medium-high heat and add 2 tablespoons of vegetable oil. Heat until shimmering.
  3. Add the sliced onion and bell peppers to the hot wok. Stir-fry for about 2–3 minutes until softened.
  4. Toss in the minced garlic and ginger, stirring for about 30 seconds until fragrant.
  5. Introduce the broccoli, snow peas, and carrot to the wok and stir-fry for 4–5 minutes.
  6. In a small bowl, combine all sauce ingredients and stir until well blended.
  7. Pour the sauce mixture over the sautéed vegetables, tossing to coat for about 2 minutes.
  8. Add the cooked rice noodles to the wok, folding in with the vegetables and sauce for an additional 2 minutes until heated through.
  9. Remove from heat and garnish with green onions and sesame seeds.
  10. Serve immediately while hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gSodium: 800mgPotassium: 350mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 40mgIron: 2mg

Notes

Ideal for busy weeknights and customizable with different protein options.

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