Mongolian Noodles Stir-fry

There was this Mongolian grill I used to love, back in Michigan, years ago. Every time I think of that place, the aroma of sesame oil on that massive griddle, sauteing the  vegetables and noodles, still makes me salivate. I just had to try it today. I think that the key to getting a great stir fry, is three things: 1. Keep the ingredients fresh 2. Be quick with your hands 3. Keep the griddle smoking hot!

What you need: Serves 4 to 5
3 cups uncooked noodles
2 cups shredded boneless chicken
1 tsp grated fresh ginger
1 tsp minced fresh garlic
1 cup scallions/green onions cut into 1 inch strips
1 cup carrots cut into wide strips
1 cup cabbage cut into strips
1 cup onions cut into strips
1/4 cup soy sauce
2 tsp rice wine
2 tsp oyster sauce
2 tsp sugar
1/2 tsp sambal oelek( chili paste )
1/4 cup chopped cilantro 
1 Tbsp sesame or vegetable oil
Salt and pepper to taste

Sambal is a rich red chili paste that can be found in Asian stores, and can be used in most Asian dishes. You may use a teaspoon of chili flakes instead of it too.

Bring a large pot of water to a boil. Add the noodles, and a teaspoon of salt. Cook for about 8 to 10 minutes until they are tender. Blanch them in cold water, set aside.

Warm up a large stove top griddle or shallow wok on medium high. Add in the sesame oil. As it smokes, add in the ginger and garlic. As they cook, toss in the chicken shreds, and toss constantly on high heat. 

Throw in the onions, cabbage, carrots and the sambal paste. Constantly toss and turn it for a minute, and lower the heat to medium. Add the cooked noodles, sugar and the sauces. Cook for just another minute or two. 

Add in salt and pepper. Garnish it with scallions and cilantro. Serve immediately. Enjoy!