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    You are in: Home / Recipes / Mongolian Hot Pot Recipe
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    Mongolian Hot Pot

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on August 01, 2009

      Delish! I made a few changes; used white wine instead of sherry wine and sesame oil instead of peanut oil. The recipe does not state when to add the garlic so I assumed that I should add it to the marinade. Next time I will add 1/4 cup of hoisin sauce as 1/3 cup makes the dish quite sweet. I also added an extra 1/4 cup of soy sauce which balanced out the sweeetness a bit. I cooked the noodles seperately. It was liked by both adults and kids and it will definitely go in the 'repeat' folder. We added extra red pepper flakes at the table. Made for 123 tag.

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    • on August 22, 2010

      This was delicious, and something I will want to make often! I substituted 1 lb ground beef for the sliced beef, as I had it on hand. It needed more oomph, so I upped the soy sauce, and added some mirin (sweet rice wine) and rice wine vinegar to give it a bit of sweet-and-sour taste. I couldn't find my package of soba, so I used Italian linguine rigate (flat narrow noodles with ridges) that I had in the house.
      Added 8/23/10: Made it again, this time with flank steak and real soba. The soba were cooked in 3 minutes (maybe I used a thinner kind than the OP). I added 1/4 c mirin and 1/4 c regular sake to the marinade, and I added 1/4 c rice wine vinegar to the broth with the hoisin. The broth was still a little flat; I think next time, I will add more vinegar and more hoisin.

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    • on September 12, 2009

      This is a unique but very good blend of flavours. The kids were not keen on it but my husband and I really enjoyed it. The only changes I made was to use cooked udon noodles and spinach in place of the bok choy. Thanks for the recipe.

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    • on September 02, 2009

      We enjoyed the flavor although I thought that the amount of noodles were off. 4 oz for 6-8 servings??? Were these dried noodles??? Most dried use 2 oz per serving. Anyway I used the soba noodles that were wet. For one serving you would use 5 oz so I just doubled it. Like I said we enjoyed the flavor it made at least 8 servings. Thanks for posting.

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    • on March 21, 2009

      This is really good...I like Mongolian Beef and this is obviously very similar. Great recipe...Kids even liked it.

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    Nutritional Facts for Mongolian Hot Pot

    Serving Size: 1 (364 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 302.4
     
    Calories from Fat 94
    31%
    Total Fat 10.5 g
    16%
    Saturated Fat 3.0 g
    15%
    Cholesterol 39.0 mg
    13%
    Sodium 1411.7 mg
    58%
    Total Carbohydrate 32.7 g
    10%
    Dietary Fiber 2.6 g
    10%
    Sugars 9.2 g
    36%
    Protein 19.7 g
    39%

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