When I lived in Kansas one of my favorite place to eat was HuHot Mongolian Grill. I miss it so much and I can't seem to find anything like it where I now live in Louisiana. For those of you who have never been to a HuHot, it's really cool. It's basically a raw food bar and you pile up your bowl with noodles, meat, veggies and sauces and you take it to the grill where it's cooked for you and plated. They have so many different sauces and oils available that it can be really hard to choose sometimes but it's fun to come up with different combinations. My favorite is the Mean Bean Garlic Sauce, Garlic Oil and Ginger Broth.
I've been craving it like crazy the last week, so I figured how hard can it be to duplicate. Not hard at all. So here's how I Huhot.
Boil a pot of thin spaghetti according to package directions til just done. Drain the water and run cool water over the pasta to stop the cooking process. Set aside.
In a small bowl mix some Sesame Seed Oil, Sweet Mirin, Soy Sauce and a spoonful of Black Bean Garlic Paste and mix it well. Sorry, I can't give exact measurements but I just threw this together. You do need to make sure there's enough to well coat the pasta and veggies so they don't burn while cooking.
I like salmon in mine but you can use any kind of meat. I cut up 2 slightly frozen salmon fillets up into bite size chunks and set them aside.
For the veggies I like spinach leaves, shredded carrots, broccoli, mushrooms, onions, bell peppers, bean sprouts. Cut the broccoli, mushrooms, onions and bell pepper up into large chunks and put it all in a large bowl and add the salmon. Pour about ¾ of the sauce over the veggies and toss. Heat up a large nonstick skillet on medium high. Throw in the veggies and cook stirring often.
Throw the pasta into the bowl that held the veggies and toss in the rest of the sauce. Once the veggies are nice and tender add the pasta and let it heat through. Garnish with sunflower seeds.
Check out the menu on the HuHot webpage to see how you HuHot.