Noodles stir fry – A Mongolean grill mock up

We have been trying different cuisines these days. Our latest favorite being Mongolean Grill – BD’s and Genghis Khan. Those who have not been to this restaurant – they have this big collection of vegetables, meat, sauces, dry powders. You can build your own bowl, add whatever vegetables, meat, sauce, spices you want to add and take it to a big frying pan. The chefs empty the entire content on this big pan and use two big iron rod kind of things to flip the content, something like shown in this ad. The final product is a bowl of perfectly fried vegetable/meat mix. Since we build up the whole dish, we can change it according to our taste. Somehow the frying method takes these dishes to a whole new level. I love to watch those chefs do the frying so artistically. When my parents were here, we had taken them to many different restaurants and their favorite was Mongolean.

Though they have all kinds of veggies and meats, the way I build up mine is like this – I add the veggies that I recognize, then goes few shrimps, chicken pieces, few sauces – basically those I can recognize, then I add a generous amount of curry powder, chili powder, salt, garlic powder. Usually one bowl is quite big and very filling. Once the chefs fry it, I add a generous amount of fried sesame on top. Ohh..Yumm…

Now that we love it so much, I wanted to make at least a mock up stir fry at home. Usually I throw in whatever I have in hand. But I usually like to keep it mild. Since I don’t have the curry powder they use, I add a Madras curry powder(I have a huge pack of this and have no idea how to finish this off). I don’t like garam masala, coriander-cumin in this because they make this dish totally Indian. Both in BD’s and Genghis Khan, a kind of egg noodles is included, which also gets fried with other stuff, if we choose to add it to our bowl. When I am making this at home, I use thin rice noodles. I tried to use Maggi once and it was a huge flop :).

I keep changing the proportions to suit my taste. How you want to make it is your choice. You can totally replace any of the ingredients here. You can even make it a combination of vegetables and meats. I just prefer to make it all veg at home. Just fry everything at a time till all are well cooked. This has become a perfect lunch box item for me and my hubby for last 2 months – less work, healthy, tasty and very filling.

Ingredients:
2 cups of vegetables sliced – onions, capsicum, bean sprouts, zucchini, potatoes, cauliflower, celery, corn
1 cup of cooked and drained rice noodles (or egg noodles)
1/2 tea spn curry powder
1/2 tea spn chili powder
1/2 tea spn vinegar
1 tea spn soy sauce
1/2 tea spn sugar
1 tea spn worcestershire sauce
1/4 tea spn Tabasco sauce
1/2 tea spn fresh chopped ginger
1/2 tea spn fresh chopped garlic
1 tea spn roasted sesame seeds
Oil
Salt

Method:
Heat oil in a big frying pan. Throw in all the veggies, ginger, garlic and fry for about 3-4 mins till the veggies become a bit soft. (I don’t add everything at one time because it requires constant stirring and high heat to cook evenly. So I wait till veggies are bit soft and then add the sauces/spices).

Add all sauces, spice powders, salt and mix for some more time till the veggies are 3/4th cooked. Do not let them cook completely. They should be crunchy.

Now add the noodles and keep mixing for another 3-4 mins.

While serving, top it with fried sesame seeds.

Serves : 2
Preparation time : 20mins

PS: Following is my entry to Jai and Bee’s Click photography event. This month’s theme is Noodles.

27 Comments for “Noodles stir fry – A Mongolean grill mock up”

says:

I have been to Mongolian grill, Fire and Ice. The chefs are quite showy, throwing their knives in the air, turning the veges in a rhythm. I always add a handful of whole roasted garlic cloves. Ah! You have tempted me enough, I gotta go this weekend.

says:

You know, Siv and I are big fans of Mongolian Grill… we had one in our old neighborhood which is about 20 miles away from where we currently live, we still go there sometimes… we’ve perfected our individual recipes so well now 🙂 … I have no idea why I never thought of making this at home!! Yours look lovely!

Shilpa: Sig, somehow I was sure that you are also a Mongolean Grill fan :). I still have to perfect my recipe, I just keep forgetting what I liked before. There is so much choice there :).

rasshmi

says:

Hey shilpa,i want you to know that you have an honest reader from London.recently i found your blog,and i ahve been flipping through previous posts a lot,great work BTW.keep going.

Two sauces you have mentioned,are those are must or can be substituted with any other sauces??? Many tx…..rasshmi

Shilpa: Those are not must Rasshmi. You can add any BBQ sauce if you have or any other sauce that you like. But I don’t think tomato ketchup is a good addition.

says:

Looks good Shilpa. Stir-fried noodles with vegetables are definitely delicious and a nice time-saver; I make different Thai versions now and then. But once in awhile you’ve gotta try vegetables that you don’t recognize 😀

Shilpa: Ohh..you may not believe, but I have tried too many times and failed. Once I added bacon or something to my ice cream thinking they were some kind of dried fruits :(. Then tasted the shitaki mushroom thinking it would be similar to normal mushroom. After too many such mistakes, now I am settled to the veggies that I recognize. These bowls are bit expensive to throw entire bowl and order one more :(.

says:

Shilpa, those noodles look yummy! Noodles are my fav, will try this one for sure! By the way, if you have a recipe for indo-chinese style noodles, pls. share.

says:

Hey,
Never tried Mongolean, didnt even have plans of trying so far. Now that you have certified it..will try it soon.
Nice golden brown color to the noodles there..from the first pic I thought it was fried noodles.
Also, How is curry powder different than rasam or sambar powder? Do you have a favorite brand?

Shilpa: Manjula, don’t miss Mongolean Grill. Its too good. Curry powder has a very strong and unique aroma to it, which is different than rasam/sambar powder. I usually add it to some side dishes. Frankly speaking, I am not a fan of this powder. My hubby picked up a huge pack by mistake. I had tasted MTR once before, I think that was better than what I have now. But make sure to by the smallest available pack, it really needs some time to like the taste.

Deepa

says:

Hey this looks great actually had been tothe mongolian grill just yesterday with my collegues….and today I see this recipe of yours what a coincidence…..:)

says:

Lovely looking noodles Shilpa though I have never been to any mongolian grill got to know today from ur post..:D thanks for sharing such delicious dish.:)

musy

says:

I totally love the stir-fried noodles :). Haven’t been to Ghenghis Khan, but there’s a local Mongolean joint that serves similar food, and i like the fact that we can make our own unique combos! God! this is making me so hungry, Shilpa!

Dev

says:

hey Shilpa, I tried this today…used most of the chinese sauces & thai sauces I had on hand & threw in som basil,lemon grass etc… It had more of a thai-chinese flavour & I liked it(I’m not sure how those at the restaurants taste though)… nest time will try with some english & italian sauces along with asian sauces…Nice quick recipe…& healthy too…:)

says:

Where do i get rice noodles from, is there a specific brand in the indian grocery because i didnt find any .

Shilpa: Swapna, the one I had was bought from Indian store. It was Budha brand. Looks like it is a Chinese brand. So you can also check with Chinese grocery stores.

says:

Hi Shilpa,
never tried at food at mangolian grills
I am bit scared by seeing those pic son food courts
Hope to try this dish with veggies
thanks and i liked your chandamama book devils on halloween cake.
vineela

Shilpa: Ohh yay…you are back :). So happy to see you…

says:

LOL…bacon bits on ice-cream eh? 😀 Oh, forgive me but that is a memorable chuckle!

Well, I can’t blame you then. Shiitake mushrooms have a very strong flavour indeed- stock/broth is even made from it, but I like them now and then, sliced very thinly.

Yep, better play it safe! 😉

Shilpa: See..I convinced you…didn’t I 😉 ?. Well…who keeps bacon with dry fruits near ice creams??? It was not my mistake…it was restaurant’s mistake :D.
I still sometime sneak in few veggies here and there though. When I go to restaurants, I usually order something that has fancy ingredients and veggies, but 90% of the time I can’t eat them and I start eating from hubbies plate. Now he yells at me when I want to try something new :D.

Radhika

says:

hi Shilpa,
I’ve been visiting your website for a while now and am impressed by your creativity with some of these recipes!
Thank you for sharing this. I love noodles and am going to try making this one.
Radhika

Aimee

says:

I live in Kansas City and love Genghis Khan! We just took some friends there last weekend. I will definitely try your mock up! I stumbled upon your website when I Googled a recipe for a ghee. I am American, my family loves Indian cuisine, and I am starting to cook it at home. Thanks for all the great recipes & explanations of spices. Your example photos really help!

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