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Stir-fried Veg Mongolian Rice And Noodles Recipe

Posted By: Pooja Gupta

Mongolian rice is a very popular dish available in most of the restaurants. It can be made in the vegetarian or non-vegetarian form. It is a very delicious recipe with loads of green veggies and flavour.

This recipe is a part of Mongolian cuisine. This is an amazing recipe to treat your family members when they need something different to eat. It is easy to make and does not take too much of your time either.

Veg Mongolian (Rice And Noodles) | Stir-fried Veg Mongolian Rice And Noodles Recipe | How To Prepare Veg Mongolian Recipe
Prep Time
15 Mins
Cook Time
Total Time
45 Mins

Recipe By: Chef Mohammad Mustak

Recipe Type: Main course

Serves: 2-3

  • Basmati rice - 1 cup

    Noodles - 1½ cup

    Broccoli - ½ cup

    Bell pepper -1 cup

    Zucchini - ½ cup

    Onion -1/2 cup

    Garlic -1 tbsp

    Ginger -1 tbsp

    Red chilli paste -1 tbsp

    Tomato ketchup -2 tbsp

    Oyster sauce -1 tbsp

    Vinegar -2 tbsp

    Thai spice powder -1 tbsp

    Soya sauce -2 tbsp

    Salt, sugar and pepper - to taste

    Sesame oil -1 tbsp

    Refined oil -1 tbsp

Red Rice Kanda Poha
How to Prepare
  • 1. First, boil the rice in a boiler.

    2. Chop onions, garlic, bell pepper, broccoli, etc.

    3. Then, stir fry all the chopped vegetables such as onion, garlic, French beans, zucchini, broccoli, bell pepper, and ginger.

    4. Take a frying pan and stir fry in refined oil.

    5. Add tomato ketchup, oyster sauce, vinegar, thai spice powder, red chilli paste, and soya sauce.

    6. Add sesame oil and stir for a while.

    7. Boil the noodles in a utensil.

    8. Then, add the noodles and rice; mix everything properly.

    9. Take a platter and serve hot.

  • 1. You can make the veg mongolian with fettuccine pasta as well.
Nutritional Information
  • Serving size - 1 serving
  • Calories - 300 cal
  • Fat - 3 g
  • Protein - 46 g
  • Carbohydrates - 31.6 g
  • Sugar - 8 g
  • Dietary fibre - 2.6 g
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Story first published: Saturday, November 11, 2017, 12:00 [IST]
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