What is Mongolian Barbecue? Originating in China's Shantung Provine, Mongolian Barbecue was adopted by Genghis Kahn of Mongolia in the 13th Century. Lore tells us the Kahn's soldiers would place meat and vegetables on top of their metal shields and cook over their campfires.

The aroma would cause their enemies surrender without a fight. Using wood, natural gas or hot coals to heat the cast-iron grill, chefs have been creating delicious meals for centuries. Smell the mouth-watering aroma of freshly grilled meat and vegetables and you will understand how this tasty dish helped Genghis Kahn conquer China.

Friday, September 08, 2006


Spicy Mongolian Noodles

10 oz uncooked udon noodles
1/3 c water
1 tb grated fresh ginger
2 ts minced fresh garlic
1 bn green onions; cut into 1/2 pieces
4 oz fresh shiitake mushrooms; stemmed & sliced
4 c vegetable broth
1/4 c soy sauce
1/2 ts sambal oelek; (ground fresh chili paste)
10 1/2 oz extra firm lite silken tofu; cut into cubes
4 c sliced bok choy greens; stalks removed
1/3 c chopped cilantro

Bring a large pot of water to a boil. Add the noodles and cook untiltender; 8 to 10 minutes. Drain and set aside.

Meanwhile, place the 1/3 cup water, ginger and garlic in a large soup pot. Cook, stirring, for 2 minutes. Add the onions and mushrooms and cook for3 minutes. Add the broth, soy sauce, and chili paste. Cover and bring toa boil. Add the tofu and bok choy and cook for 2 minutes. Turn off the heat and add the cooked noodles and cilantro. Stir to mix. Serve at once.

To save time, shred the bok choy in a food processor. If youcan't find shiitake mushrooms, use cremini or oyster mushrooms.

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