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.

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.

Once the water is boiling, add the udon noodles to the pot. 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.

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.

When left unrinsed, the starchy coating can make the pasta gummy and clump together. Stir-fry: When using spaghetti or any kind of Asian-style noodles — like soba, udon, or rice noodles — for stir-fry, they should always be rinsed after cooking.

How to Cook Fresh Udon Noodles. Bring a big pot of water to a rolling boil. You don't need to add salt to the water; the noodles are already seasoned and will release some salt during cooking). Loosen the noodles, leaving the excess starch behind, and add them to the pot.

In a large saucepan, combine 1/2 cup tamari, sugar, vinegar, oil, sake and 1/3 cup water. Bring to a boil. Add ketchup, coriander, ground ginger and chili. Simmer for 10 minutes.

Cumian ([tsʰu˥mjɛn˥˩]; lit. "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.

Mongolian cooking was introduced in China by Genghis Khan when he invaded in the 13th century. According to legend, Khan's armies camped at night, built bonfires and threw their round iron shields down on the hot embers for use as a cooking surface. Thus arose the tradition of the Mongolian Grill.

Udon is traditionally served as a hot noodle soup topped with scallions, tempura or fried tofu. We also love adding udon to stir-fries, particularly this amazing recipe from Chicago chef Takashi Yagihashi, who combines udon with shrimp, chicken, cabbage and mushrooms for a simple yet flavorful dish.

What can I add to udon? ›

A variety of garnishes can then be added on top, the most popular of which being chopped spring onions, boiled eggs, grated mooli (or daikon) radish, bonito fish flakes, nori seaweed, and tempura batter pieces.

Many people love udon noodles because they're light and easy to digest. (4) With only three ingredients (flour, water and salt) and no added fat, it makes sense that the body would process these noodles quickly and easily.

Jam, honey, syrup, anything like that will take away the sour bite.

Udon noodles are white flour-based noodles that are thick, chewy and silky. What gives udon noodles their characteristic chew is a low water-to-flour ratio. This means the dough is tough to knead by hand—but not impossible—and is often traditionally kneaded with the feet!

The basic ingredients of udon noodles are wheat flour, water, and salt. The dough is usually kneaded and then rolled out before being cut into thick strands. The noodles are then boiled until they are fully cooked and have a chewy texture.

Soak dry pasta in water to speed up the cooking process and reduce the amount of heat and steam in your kitchen. Pasta that has been soaked in water eliminates the need to parboil noodles for baked dishes like ziti.

Pasta Cooking Method: Soak and Cook for One Minute

Soak the pasta strands for 90 minutes to give the noodles time to absorb the moisture without activating the starches. The pasta is pliable but not gummy. Bring water to a boil and cook the soaked noodles for 1 to 2 minutes.

You will need to soften dried noodles before stir frying by soaking them in boiling water. Fresh rice noodles, available at Asian grocery stores, do not need to be soaked before adding to your stir fry, as they will cook during frying.