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Alright, y’all, I’m about to change your weeknight dinner game with these Mongolian Ground Beef Noodles. This dish is all about that quick, no-fuss magic that still delivers bold, savory goodness. It’s the perfect balance of sweet, salty, and just enough spice to keep things interesting.
If you love the flavors in this recipe check out my Garlic Chili Oil Noodles and Honey Garlic Chicken Wings.
Ingredients for Mongolian beef noodles
Sauce:
Soy sauce: Adds salt and flavor.
Dark soy sauce: Adds a deep color, sweetness & thickness.
Brown sugar: Adds sweetness.
Hoisin sauce: For tanginess.
Chicken bouillon: Helps to enhance the flavor.
Mirin: Helps to create a umami flavor.
Black pepper: To add some balance and spice.
Cornstarch & water: To create a cornstarch slurry to thicken the sauce.
Noodles:
Ground beef
Green onions (chopped, separate the green and white parts)
Garlic (minced)
Ginger (minced)
Red pepper flakes
Sesame oil
Noodles of choice: I like to use lo mein, rice or udon noodles.
Oil for stir-frying
See the notes on the recipe card for substitutions and modifications.
How to make Mongolian ground beef noodles
Mix soy sauce, dark soy sauce, brown sugar, hoisin, mirin, water, and black pepper in a bowl. In a separate small bowl, whisk water and cornstarch to create a slurry.
While your noodles are cooking, heat a wok or large skillet over medium-high heat and brown the ground beef. Drain it, and set it aside. Add oil to the wok (or skillet), then sauté the white parts of the green onions, garlic, ginger, and red pepper flakes for about 30 seconds.
Pour in the soy sauce mixture and cornstarch slurry. Add the beef back into the wok and cook for about 5 minutes until the sauce thickens. Toss in the cooked noodles, the green onion tops, and a drizzle of sesame oil. Serve hot, and watch them disappear!
The full written recipe can be found below on the recipe card.
Commonly asked questions
Yes! You can substitute ground beef with ground chicken, turkey, or even pork. The flavors still work wonderfully no matter what meat you use, so go with what you have or prefer.
Yes, you can! Cook the ground beef and sauce in advance, then just boil fresh noodles when you’re ready to serve. This dish reheats well too, so you can make a batch and enjoy it for a couple of days.
This recipe has a mild heat from the red pepper flakes, but if you’re looking to turn up the heat, feel free to add more red pepper flakes or chopped red Thai chile peppers for an extra kick!
Mongolian Ground Beef Noodles
Ingredients
Sauce:
- 3 tbsp soy sauce
- ½ tbsp dark soy sauce
- 1 tbsp brown sugar
- 2 tbsp hoisin sauce
- 1 tsp chicken bouillon
- 2 tbsp mirin
- ¼ c water
- Black pepper
- 2 tbsp water
- 1 tbsp cornstarch
Noodles:
- 1 lb Ground beef
- 3 green onions , chopped, separate the green and white parts
- 5 cloves Garlic , minced
- 2 tsp Ginger , minced
- ½ tsp red pepper flakes
- ½ tsp Sesame oil
- 8 oz Noodles of choice
- 1/2 tbsp oil for frying
Instructions
- Mix together in a small bowl the soy sauce, brown sugar, hoisin sauce, mirin, ¼ c of water and black pepper. In another small bowl or ramekin, mix together the 2 tbsp of water and cornstarch, this is our cornstarch slurry to thicken the sauce. Set aside.
- Bring a pot of water to a boil and cook the noodles according to the package directions.
- While the water is coming to a boil and the noodles are cooking, start preparing the beef.
- Heat a wok or skillet over medium high heat. Add in the ground beef and brown the beef until you don't see any more pink, drain and set the ground beef aside.
- To the same wok over medium heat, add in the oil. Once hot add in the white part of the green onion, garlic, red pepper flakes and ginger. Stir for 30 seconds.
- Next add in the soy sauce mixture and cornstarch slurry. You might need to whisk together the cornstarch slurry once more before adding. Then, add in the ground beef, let cook for about 4 minutes, stirring occasionally.
- Lastly add in the noodles, the green part of the green onion and sesame oil. Toss everything together. Serve, eat and enjoy!
Video
Notes
- You can substitute the mirin for rice vinegar.
- If you don’t have dark soy sauce, you can omit it from the recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is such an easy meal to put together when I’m in a rush, I tried it with ground turkey and it was so tasty!
I’m so glad you liked it!
This recipe is so flavorful and easy to make. This is one of my go to meals when I can’t decide what to eat and don’t want to spend hours cooking. It’s a hit every time !
This recipe was great! I already had most of the ingredients, but needed some things for the sauce. So I just prepped the noodles and beef and finished the dish an hour later. It came out so good!! Add some chili crisp to really take it over the edge.
Adding chili crisp sounds like a really good touch!!! Yum!
My first time making Mongolian Beef Noodles and I will definitely be adding this to my rotation!!! It was very easy to make, and it was DELICIOUS!!! I added a little bit of Thai chili crisp because I like extra spice, and it was a perfect weeknight dinner.
Thank you Lindsay! I’m so glad you enjoyed this recipe!
The was delicious and super easy to make. This is my second recipe we’ve tried of yours.
I’m so glad that you enjoyed it! Thank you for trusting my recipes.