iowagirleats4.7
Gluten-Free Mongolian Beef Noodle Bowls
Gluten-Free Mongolian Beef Noodle Bowls taste just like the popular take out dish but swap rice for chewy rice noodles instead!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
📝 Preparation Steps
1
Pre-soak rice noodles according to package directions then drain and set aside. Meanwhile, in a small bowl whisk together tamari or soy sauce, brown sugar, water, and red chili pepper flakes then set aside.
2
Heat 1/2 Tablespoon oil in a wok or large nonstick skillet over heat that's just a touch below high. Make sure oil is very hot before adding 1/3 of the beef in an even layer in the bottom of the wok. (If oil is not hot enough or you overcrowd the wok, the beef will steam vs sear.) Season lightly with salt and pepper then allow beef to form a crust on the bottom before flipping and stir frying until just barely cooked through. Remove beef to a plate then repeat with remaining beef, using 1/2 Tablespoon oil to stir fry each batch, and then set the plate aside.
salt and pepper
3
Heat remaining 1/2 Tablespoon oil in the wok then add green onions and coleslaw mix, season lightly with salt, and then stir fry until coleslaw begins to wilt, ⏱️ 1-2 minutes. Add ginger and garlic then stir fry for another ⏱️ 30 seconds.
coleslaw mix3 cups
4
Add drained noodles and sauce to wok then stir fry until noodles are tender, ⏱️ 3-4 minutes. Remove wok from heat then add beef and toss until warmed through, and then serve.
Nutrition Facts
calories
532 kcal
fat Content
13 g
serving Size
1 serving
fiber Content
3 g
sugar Content
20 g
sodium Content
1331 mg
protein Content
30 g
trans Fat Content
0.04 g
cholesterol Content
68 mg
carbohydrate Content
72 g
saturated Fat Content
4 g
unsaturated Fat Content
8 g
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