Mongolian Ground Beef Noodles is a savory, saucy, and satisfying dish that brings bold takeout-style flavor to my dinner table with simple pantry ingredients. It features tender noodles tossed with seasoned ground beef in a sweet and salty Mongolian-inspired sauce that’s packed with garlic, soy, and a hint of brown sugar. The best part? It all comes together in about 30 minutes.
Why You’ll Love This Recipe
I love this recipe because it’s quick, affordable, and totally crave-worthy. Ground beef makes it budget-friendly and easy, while the sauce brings the sweet and savory punch that reminds me of my favorite Asian-style noodles. It’s perfect for a weeknight meal, and I only need one pan and a pot of noodles to pull it all together.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
ground beef
noodles (lo mein, ramen, spaghetti, or linguine)
soy sauce (low sodium preferred)
brown sugar
garlic, minced
ginger, grated or minced
hoisin sauce (optional, for depth)
cornstarch
water
green onions, chopped
sesame oil
red pepper flakes or sriracha (optional for spice)
neutral oil (like canola or avocado oil)
directions
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I cook the noodles according to package instructions, then drain and set aside.
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In a small bowl, I mix soy sauce, brown sugar, hoisin sauce (if using), water, and cornstarch to create the sauce.
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In a large skillet or wok, I heat oil over medium-high heat and cook the ground beef until browned and no longer pink.
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I drain excess fat, then stir in garlic and ginger and cook for another minute until fragrant.
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I pour the sauce into the skillet with the beef and stir until it thickens and coats the meat—this takes about 2–3 minutes.
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I add the cooked noodles and toss to coat everything evenly in the sauce.
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I drizzle a little sesame oil over the top and stir in chopped green onions. I serve it hot, with a sprinkle of red pepper flakes or sriracha if I want extra heat.
Servings and timing
This recipe makes 4 servings. Prep time is 10 minutes, and cook time is 15–20 minutes—ready in about 30 minutes total.
Variations
Sometimes I add vegetables like broccoli, snow peas, or bell peppers for more texture and color. I’ve also swapped the beef for ground turkey, chicken, or plant-based meat. For extra flavor, I toss in a handful of toasted sesame seeds or top it with a fried egg.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a skillet or microwave with a splash of water to loosen the sauce. It tastes just as good the next day—and maybe even better.
FAQs
What type of noodles work best?
I use lo mein or ramen noodles, but spaghetti or linguine work great in a pinch.
Can I make this gluten-free?
Yes, I use gluten-free soy sauce (tamari) and gluten-free noodles to make it suitable.
Is it very sweet?
It’s a balanced sweetness—if I prefer it less sweet, I reduce the brown sugar by a tablespoon or two.
Can I double the recipe?
Absolutely. I double everything and use a large skillet or wok to make enough for a crowd or for leftovers.
Can I freeze this dish?
Yes, I freeze it in portions and thaw overnight in the fridge before reheating. Just note the noodles may soften slightly.
Conclusion
Mongolian Ground Beef Noodles is a fast, flavorful dinner that turns simple ingredients into something special. It’s bold, saucy, and packed with sweet-savory flavor that I never get tired of. Whether I make it as-is or dress it up with extras, it’s always a win for busy nights or when I’m just craving something delicious and easy.
Print
Mongolian Ground Beef Noodles
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired / Fusion
Description
Mongolian Ground Beef Noodles is a quick, budget-friendly noodle stir-fry packed with bold Asian-inspired flavor. Made with tender noodles and savory ground beef in a sweet and salty Mongolian-style sauce, this easy one-pan dinner comes together in just 30 minutes. It’s the perfect recipe for weeknights, meal prep, or when you’re craving takeout-style noodles at home.
Ingredients
- 8 oz noodles (lo mein, ramen, spaghetti, or linguine)
- 1 lb ground beef
- 1 tablespoon neutral oil (canola or avocado oil)
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated or minced
- 1/3 cup low sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon hoisin sauce (optional)
- 1/4 cup water
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 3 green onions, chopped
- Optional: red pepper flakes or sriracha for heat
Instructions
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Cook noodles according to package directions. Drain and set aside.
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In a small bowl, whisk together soy sauce, brown sugar, hoisin (if using), water, and cornstarch. Set aside.
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In a large skillet or wok, heat oil over medium-high heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat.
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Stir in garlic and ginger. Cook for 1 minute until fragrant.
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Pour in the sauce mixture and stir to coat the beef. Cook for 2–3 minutes until the sauce thickens.
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Add the cooked noodles to the skillet. Toss to combine until everything is evenly coated.
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Drizzle sesame oil over the top and stir in chopped green onions.
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Serve hot, topped with red pepper flakes or sriracha if desired.
Notes
- Add vegetables like bell peppers, broccoli, or snow peas for extra nutrition and crunch.
- Substitute ground beef with ground turkey, chicken, or plant-based meat.
- Reduce brown sugar if you prefer a less sweet sauce.
- Top with toasted sesame seeds or a fried egg for extra flavor.
- Use tamari and gluten-free noodles for a gluten-free version.
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