Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup flour
- 1/2 cup water
- 1 teaspoon oil
- 1/2 pound lamb, cut into 1/2" cubes
- 1/2 pound beef, cut into 1/2" cubes
- 6 cups water
- 1 yellow onion, finely diced
- 3 cloves garlic, finely minced
- 1 teaspoon chili garlic paste
- 1/4 cup soy sauce
- Handmade noodles
Directions
Mix the flour and water into a smooth ball of dough. Set aside to rest for 20 minutes. On a lightly floured surface, roll dough into a large flat sheet about 1/8" thick. Using a sharp knife or pizza cutter, slice the dough into 1" strips, and then into 1" squares. Set aside until soup broth is ready.
Heat 1 teaspoon oil in a large soup kettle and stir-fry the meat until lightly browned. Add onions and garlic and stir-fry until tender. Add water and bring to a boil. Add chili garlic paste and soy sauce, stirring to blend. Reduce heat, cover and simmer for about 1 hour, until meat is tender. Add noodles a few at a time, stirring to separate. Simmer for 20-30 minutes, until noodles are soft and tender. Ladle into individual serving bowls. Serves 4 to 6.
Category:Mongolian Recipes
Category:Mongolian Soups