I love Mongolian Beef but sometimes, especially hot summer evenings, I am not in the mood for beef. That doesn’t mean I am not in the mood for something that is still packed with all that fabulous flavor.
When I want something quick and light and a little beefy with no beef – I turn to this simple yet flavorful dinner. It is sort of a combination of street noodles and stir fry with a Mongolian accent thanks to San-J Mongolian Sauce.
This recipe really is a meal in itself – no need for rice or a side of veggies – it’s all in there. This is a vegan recipe that even your most self-proclaimed carnivore will love. The shiitakes give it that meat-like feel without, well you know, the meat.
Summer is a time to get outdoors and enjoy yourself, not spend all day in the kitchen. This recipe will help you get dinner on the table fast and back to what’s really important –playing!
Gluten Free Mongolian Shiitake Noodles Recipe
8 ounces gluten free linguini
2 tablespoons vegetable oil
1 medium red onion, thinly sliced
8 ounces shiitake mushrooms, stems removed, caps sliced
4 cups thinly sliced green cabbage
3 medium carrots, grated
¼ cup San-J Mongolian Sauce
½ teaspoon red pepper flakes
3 green onions, thinly sliced
Bring a large pot of salted water to a boil and cook the linguini according to the package directions. Drain and rinse with cold water.
Heat the oil in a large skillet or wok over medium-high heat, add the onions and mushrooms and cook, stirring occasionally until soft and browned, about 10 minutes. Add the cabbage and carrots and cook, stirring for 2 minutes. Add the Mongolian Sauce, drained pasta, red pepper flakes, and cook, stirring, for 1 – 2 minutes or until heated through. Garnish with the green onions.
A gluten free recipe that serves 4
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