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Mongolian noodle pan

updated

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Ingredients for 4 servings:

  • 250g linguine
  • 100 g baby corn
  • 2 carrots
  • 1 bell pepper(s), green
  • ¼ red cabbage
  • salt and pepper
  • some oil
  • 3 tbsp soy sauce
  • 1 tbsp Sriracha sauce
  • 1 tbsp sesame oil
  • 1 tsp garlic
  • 1 tsp ginger
  • 1 tbsp sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegan, with crunchy vegetables

Cook the linguine in salted water with a dash of oil until al dente, then drain. Cut the vegetables into bite-sized pieces. Heat a little vegetable oil in a wok and fry the carrots, bell peppers, and baby corn. Lightly season the vegetables with salt and pepper. After 3 minutes, add the red cabbage and fry for another 2 minutes. Meanwhile, combine the ingredients for the sauce. Stir the noodles and sauce into the vegetables and mix well. Serve the Mongolian noodle dish with soy sauce for seasoning.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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