Mongolian Beef Noodle Bowls

Gluten-Free Mongolian Beef Noodle Bowls style simply identical to the regular take out dish but switch rice for chewy rice noodles instead!

Thank you occasions a MILLION in your supportive and excited comments, posts, and emails concerning my new eBook! It’s all the time nerve-wracking setting such a big and primary edge of your self out there, quite at the net but, whereas I didn’t assume it was possible, I’m even extra excited to assist these of you who desire or have to cross gluten-free truly do it. I even had a pair of us say they desire to offer the guide as a gift. Yes, please! By all means, unfold the GFL (gluten-free love, of course.)

Anyway, you nonetheless have all week to signal up for my e mail newsletter listing now not to merely acquire an distinctive subscriber low cost code, but in addition be notified when pre-sales start,  simply due to the fact if you’re something like me you overlook 75% of the stuff you hear, five minutes when you pay attention it.

Ingredients     8oz gluten-free rice noodles     1/2 cup LOW-SODIUM gluten-free Tamari or soy sauce (dish won't be GF if utilizing soy sauce)     1/3 cup brown sugar     1/4 cup water     1/4 teaspoon red chili pepper flakes (or extra or less)     2 Tablespoons grapeseed or vegetable oil, divided     1lb flank steak, sliced very thin in opposition to the grain     salt and pepper     5 inexperienced onions, inexperienced elements chopped into 2" pieces, white and faded inexperienced elements into 1/2" pieces     3 cups coleslaw mix     1/2 teaspoon freshly grated ginger (from 1" piece of ginger)     3 garlic cloves, minced Directions     Pre-soak rice noodles according to package deal deal directions then drain and set aside. Meanwhile, in a small bowl whisk collectively tamari or soy sauce, brown sugar, water, and red chili pepper flakes then set aside.     Heat 1/2 Tablespoon oil in a wok or big nonstick skillet over warmth this is only a contact underneath high. Make certain oil could be extremely popular earlier than including 1/3 of the meat in an even layer within the backside of the wok. (If oil isn't hot sufficient otherwise you overcrowd the wok, the meat will steam vs sear.) Season flippantly with salt and pepper then permit pork to sort a crust at the backside earlier than flipping and stir frying till simply slightly cooked through. Remove pork to a plate then repeat with last beef, utilizing 1/2 Tablespoon oil to stir fry every batch, after which set the plate aside.     Heat last 1/2 Tablespoon oil within the wok then upload inexperienced onions and coleslaw mix, season flippantly with salt, after which stir fry till coleslaw starts to wilt, 1-2 minutes. Add ginger and garlic then stir fry for one other 30 seconds.     Add tired noodles and sauce to wok then stir fry till noodles are tender, 3-4 minutes. Remove wok from warmth then upload pork and toss till warmed through, after which serve.

In the meantime, we slurp Mongolian Beef Noodle Bowls, aka my most favourite take-out fake-out dish of. all. time!

Since growing my Asian Noodle Bowl recipe a pair months ago I’ve made them at the very least a half dozen instances which is…a lot of Asian Noodle Bowls. Especially for Ben who isn’t a vast fan of repeating recipes all that typically (aka our weekly spaghetti evening isn’t always met with much of enthusiasm. #crymeariver) Anyway, the noodle bowls are anything I actually crave at the standard but to provide poor Ben a wreck I decided to provide them a bit of spin to match the flavors of certainly one of our all time favourite take-out dishes – Mongolian Beef…and then continue to make it like five nights in a row. My bad!

As a lot as I love the Asian Noodle Bowls, this dish is K-I-L-L-I-N-G it within the delicious department. Whisper-thin slices of pork are stir fried with inexperienced onions and store-bought coleslaw blend then tossed with chewy rice noodles and an irresistible Mongolian sauce. You recognise the only – perfectly balanced among salty and sweet.

Bonus, you'll be able to manipulate the quantity of inexperienced onions within the noodle bowls. Don’t you hate ordering Mongolian Beef at a cafe then receiving a aspect of pork together with your salad of inexperienced onions? Not occurring here! I can’t anticipate you to strive this recipe so I’m slicing the chit chat short. Onward!

Start via soaking then draining 8oz gluten-free rice noodles according to package deal deal directions. The rice noodles will nonetheless be a bit bit difficult after soaking but that’s ok, they’re intended to be that way. They’ll end cooking and get good and chewy within the sauce.

Next, thiiiinly slice 1lb flank steak. My grocery shop used to promote pre-sliced stir fry red meat but lately stopped for no matter reason. I was slightly miffed earlier than figuring out I can slice the meat even thinner at home, that is essential for a nice stir fry!

Use a actually sharp knife to slice the steak towards the grain, as thin as you possibly can get it. This will enable the meat to stir fry actually speedy and get a luscious golden brown crust.

Last step earlier than we stir fry is to blend up the sauce. All you want is 1/2 cup LOW-SODIUM gluten-free tamari or soy sauce (dish won't be GF if utilizing soy sauce,) 1/3 cup brown sugar, 1/4 cup water, and 1/4 teaspoon (or extra or less) red chili pepper flakes.

Time to cook. Heat 1/2 Tablespoon high heat cooking oil in a wok or very large skillet over heat that’s just a touch below high. Make sure the oil is very hot before adding 1/3 of the beef in an even layer in the bottom or else it will steam instead of sizzle.
Season the beef lightly with salt and pepper then let sear until a crust has formed on the bottom. Flip then sear until the beef is just barely cooked through, and then remove to a plate. Repeat heating 1/2 Tablespoon oil in the wok, then seasoning and searing another third of the beef until it’s all cooked, and then set the plate aside.

 Heat one final 1/2 Tablespoon oil then upload 3 cups coleslaw blend and 5 inexperienced onions to the wok. Season calmly with salt then stir fry till the coleslaw starts to wilt, only a minute or two, then upload 1/2 teaspoon freshly grated ginger plus 3 minced garlic cloves and stir fry for one other 30 seconds.

 Last step is so as to feature the sauce and tired rice noodles.

Stir fry till the noodles are tender, 3-4 minutes, then upload the meat again into the wok and toss to combine. If it’s a contact too salty at this point, you possibly can upload splashes of water to steadiness everything out.

 Divy the noodles up among bowls then seize your chopsticks and dive in!