Mongolian Noodles

Prep Time: 15–20 minutes
Cook Time: 10–15 minutes
Total Time: ~30–35 minutes
Servings: 4–6
Difficulty: Easy
Flavor Profile: Sweet, salty, garlicky, umami-packed

 Ingredients

 For the Stir-Fry:

• 1 lb flank steak, sirloin, or chicken breast, thinly sliced

• 1 tablespoon cornstarch (to tenderize meat – optional)

• Salt & pepper to taste

• 1 tablespoon oil (for meat)

• 1 tablespoon sesame oil (for flavor)

• 2–3 cloves garlic, minced

• 1 tablespoon ginger, finely chopped

• 1 red bell pepper, sliced

• 1 cup shredded carrots

• 1 cup broccoli florets (optional)

• 4 green onions, chopped

• 16 oz stir-fry noodles, lo mein, yakisoba, or ramen (pre-cooked or softened)

 For the Mongolian Sauce:

• 1/2 cup low-sodium soy sauce

• 1/3 cup brown sugar

• 1/4 cup hoisin sauce (optional for depth)

• 1 tablespoon rice vinegar or apple cider vinegar

• 1 tablespoon sesame oil

• 1 tablespoon cornstarch + 2 tbsp water (slurry for thickening – optional)

• 1/4 cup water or beef broth

• Red pepper flakes (optional, for heat)

 Prep Steps (Before You Hit the Blackstone)

1. Slice meat thinly against the grain. If using beef, toss in cornstarch and let sit 10 minutes.

2. Mix sauce in a bowl or container — combine soy sauce, brown sugar, hoisin, vinegar, sesame oil, and water. Stir in cornstarch slurry if you want it thick.

3. Prep veggies and set everything out by your grill in bowls (mise en place!).

4. If using dried noodles, pre-cook and drain so they’re ready to toss on the griddle.

 Cooking on the Blackstone

Preheat the Blackstone griddle to medium-high heat. Apply a thin layer of oil.

Step 1: Cook the Meat

• Add a splash of oil to one side of the griddle.

• Sear the sliced meat, spreading out in a thin layer. Cook for 2–3 minutes per side until browned and cooked through.

• Push to cooler side of griddle.

Step 2: Cook the Veggies

• Add more oil (and a little sesame oil for flavor).

• Sauté garlic and ginger for 30 seconds.

• Toss in carrots, bell peppers, broccoli, and green onions. Stir-fry 3–4 minutes until just tender-crisp.

• Move to the side with the meat.

Step 3: Add the Noodles

• Drizzle a bit of oil on the clear side of the griddle.

• Add cooked noodles and stir-fry 1–2 minutes until heated through.

• Mix everything together on the hot griddle: meat, veggies, and noodles.

Step 4: Add the Sauce

• Pour Mongolian sauce over the whole mixture.

• Toss and stir-fry everything together for 1–2 minutes until well coated and sizzling.

 Serve It Up

• Transfer to a tray or serving platter.

• Garnish with sesame seeds, sliced green onions, or a drizzle of sriracha or chili oil.

• Serve with chopsticks or tongs — it’s casual and fun!

 Storage

• Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheat on the griddle, stovetop, or in the microwave with a splash of water to loosen the sauce.

Nutrition (Approx. per serving of 6)

• Calories: ~500

• Protein: 30–35g

• Carbs: 50g

• Fat: 20g

• Sugar: ~10g (from sauce)

Values will vary based on ingredients and sauces used.