5 Mongolian Sauces With Glass Noodles And Veggies

This is a recipe for the classic Mongolian noodles with a variety of 5 sauces. The beauty of this recipe is that you an easily use this with any kind of noodles, but for this we have used glass noodles as they are thinner and healthier. You just have to heat the sauce with veggies in a wok or pan and serve it up hot.

Mongolian Sauces:

These are some spicy and delicious Mongolian sauce alternatives and you can jus pick one that suits your taste buds.

1. Hot Garlic Sauce

Hot Garlic Sauce

Serves 4-5
Cooking Time -20 Minutes
Prep Time- 10 Minutes

Ingredients Needed:

2 spoons ginger paste
2 spoons garlic paste
Celery leaves
1 stock flavouring cube
Some cornflour, vinegar, soy sauce and salt
Spring onions to season
Chilli paste

Recipe:

Step One

Heat 1 tbsp oil in a pan/wok. Put 1 tsp ginger & 2 tsp garlic both finely chopped & stir fry till golden brown. Add 4 finely chopped celery leaves & sauté it.

Step Two

Add 2 tsp chilli paste & 4 tbsp tomato ketchup along with the 1 cup veg stock water (1 cup hot water + 1 stock cube). Allow it to boil for a while. Add Pinch of salt, ¼ tsp ajinomoto & 1 tbsp dark Soya sauce (just for colour).

Step Three

Finish with 2 tsp corn flour mixed with water for thickening. Remove from heat. Add 2 tbsp malt vinegar & 1 tbsp finely chopped spring onions. By removing chili from the sauce it becomes Garlic Sauce.

2. Hunan Sauce:

Hunan Sauce

Serves 4-5
Cooking Time -10 Minutes
Prep Time- 10 Minutes

Ingredients Needed:

2 spoons ginger paste
1 spoons garlic paste
1 stock flavouring cube
Some cornflour, vinegar, soy sauce and salt
Spring onions to season
Chilli paste

Recipe:

Step One

Heat 1 tbsp oil in a pan/wok, add 1 tsp each finely chopped ginger & garlic& stir fry till golden brown. Add 1 cup stock water (1 cup hot water + 1 Maggie stock cube) along with 2 tbsp light Soya sauce & allow it to boil for a while.

Step Two

Add pinch of salt & 2 crushed red chilies/red chilli paste. Just b’4 removing add 2 tsp cornflour mixed with water for thickening. Remove from fire & add 2 tbsp malt vinegar.

3. Chili Coriander Sauce:

Chili Coriander Sauce

Serves 4-5
Cooking Time -10 Minutes
Prep Time- 10 Minutes

Ingredients Needed:

1 cup coriander leaves
2 green chillies
1 spoon ginger paste
1 spoon lemon juice
1 cube seasoning stock

Recipe:

Step One

First grind 1 cup whole coriander leaves, 1 tsp ginger, 2 green chilies & 1 tsp lemon juice to make a paste. Heat 1 tbsp oil in a pan/wok. Sauté 1 tsp ginger till golden brown.

Step Two

Now add the green paste along with the 1 cup stock water & cook. Add Pinch of salt, ½ tsp sugar together with 2 tsp corn flour mixed with water for thickening. Now add 1 tsp lemon juice after removal from fire.

4. Manchurian Sauce:

Manchurian Sauce

Serves 4-5
Cooking Time -10 Minutes
Prep Time- 10 Minutes

Ingredients Needed:

1 spoon each ginger, garlic and celery
1 onion
2 Green chillies
Salt and ajinomoto
1 cup stock water
1/2 spoon sugar
Spring onion for garnish

Recipe:

Step One

Heat 2 tbsp oil in a pan/wok. Sauté 1 tsp chopped each ginger, garlic & celery till golden brown. Add 1 onion & 2 green chilies. Sauté till all of them is golden brown.

Step Two

Add 1 Cup stock water along with 2 tbsp dark Soya sauce & pinch each of salt & ajinomoto, ½ tsp sugar. Allow it to boil for a while & then add 2 tsp corn flour mixed with water for thickening. Remove from fire & add chopped spring onions for garnishing.

5. Szechwan Sauce:

Szechwan Sauce

Serves 4-5
Cooking Time -10 Minutes
Prep Time- 10 Minutes

Ingredients Needed:

1 spoon each ginger and garlic
1 spoon tomato ketchup
1 spoon cornflour
1 spoon sesame oil and chopped spring onions
2 spoons vinegar

Recipe:

Step One

Heat 1 tbsp oil in a pan/wok. Sauté 1 tsp chopped each ginger & garlic till golden brown. Add 1 tbsp red chilli paste, 2 tbsp tomato ketchup, Soya sauces & sauté it.

Step Two

Add the 1 Cup stock water & pinch of ajinomoto. Allow it to boil for a while & then add 1 tsp corn flour mixed with water for thickening. Remove from fire & finish by adding 2 tbsp malt vinegar, 1 tsp sesame oil & 1 tbsp chopped spring onions for garnishing.

Mongolian Glass Noodles With Sauce:

Mongolian Glass Noodles

Serves 4-5
Cooking Time -5-10 Minutes
Prep Time- 10 Minutes

Ingredients Needed:

2 packet glass noodles
Chopped Vegetables 1/4 cup each
baby corn
mushroom
onions
carrots
capsicum
Oil for Sauteing

Recipe:

Step One

The first step here is to chop all of your Mongolian vegetables. So Finely chopped babycorn, spring onion, coriander leaves, corn kernel, onions, capsicum of diff. colours, carrots, beans, cabbage, celery, mushrooms, cauliflower & broccoli or the veggies of choice

Step Two

Take 2 pkt glass noodles and soak in water for ½ hr in water & then drain it. Add some oil and mix well and let it cool and keep aside.

Step Three

Heat the oil and saute your vegetables now add the sauce of your choice and finally add noodles. Season and serve hot.



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