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Mongolian Ground Beef Noodles

Mongolian Ground Beef Noodles

Mongolian Ground Beef Noodles

Servings: 4–5
Prep time: 10 minutes
Cook time: 20 minutes
Total time: About 30 minutes

These Mongolian Ground Beef Noodles are an easy, flavorful weeknight dinner made with juicy ground beef, tender noodles, garlic, ginger, and a rich sweet-and-savory sauce. The sauce coats every noodle and comes together quickly in one skillet.

Ingredients

For the noodles

  • 12 oz (340 g) noodles
  • 1 tablespoon cooking oil
  • ½ teaspoon salt, if needed

You can use:

  • Lo mein noodles
  • Chow mein noodles
  • Ramen noodles
  • Spaghetti
  • Linguine
  • Rice noodles

For the beef

  • 1 lb (450 g) ground beef
  • 1 tablespoon neutral cooking oil, if your beef is lean
  • 4 cloves garlic, finely minced
  • 1 tablespoon fresh ginger, grated or finely minced
  • 3–4 green onions, sliced
  • ½ teaspoon red pepper flakes, optional

For the Mongolian-style sauce

  • ⅓ cup soy sauce
  • ¼ cup brown sugar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • ½ cup beef or chicken broth
  • 1 tablespoon cornstarch
  • 1 teaspoon chili sauce or sriracha, optional
  • ½ teaspoon black pepper

For serving

  • 1–2 green onions, thinly sliced
  • 1 tablespoon sesame seeds
  • Extra red pepper flakes, optional
  • A drizzle of sesame oil, optional

Instructions

1. Prepare the noodles

Bring a large pot of water to a boil. Cook the noodles according to the package instructions until they are just tender.

Try not to overcook them because they will continue cooking slightly when they are tossed with the beef and sauce.

Drain the noodles well. If you’re using noodles that tend to stick together, toss them with about 1 teaspoon of oil and set them aside.

2. Mix the sauce

While the noodles are cooking, make the sauce.

In a bowl, whisk together:

  • Soy sauce
  • Brown sugar
  • Hoisin sauce
  • Sesame oil
  • Rice vinegar
  • Broth
  • Cornstarch
  • Black pepper
  • Sriracha or chili sauce, if using

Whisk until the brown sugar and cornstarch are mostly dissolved.

The cornstarch will help the sauce become glossy and thick enough to cling to the noodles.

3. Brown the ground beef

Heat a large skillet or wok over medium-high heat.

Add the cooking oil if needed, then add the ground beef.

Cook for about 5–7 minutes, breaking the beef apart with a wooden spoon or spatula as it cooks.

Continue cooking until the beef is nicely browned and no longer pink.

For the best flavor, let the beef sit undisturbed for 30–60 seconds at a time so it develops some browned edges.

If there is a lot of grease in the pan, carefully drain some of it.

4. Add the garlic and ginger

Reduce the heat slightly and add the minced garlic and fresh ginger.

Cook for about 30–60 seconds, stirring constantly.

Be careful not to burn the garlic. You want it fragrant and lightly cooked.

Add the red pepper flakes if you’re using them.

5. Add the sauce

Give the sauce another quick stir because the cornstarch may have settled at the bottom of the bowl.

Pour the sauce into the skillet with the beef.

Stir everything together.

Let the sauce simmer for approximately 2–4 minutes. It will gradually become thicker and glossy.

The beef should become coated in the sweet and savory sauce.

6. Add the noodles

Add the cooked noodles directly to the skillet.

Use tongs or two large spoons to toss everything together.

Keep tossing for 2–3 minutes, allowing the noodles to absorb some of the sauce.

If the mixture seems too thick, add a splash of broth or water.

If it seems too loose, continue cooking for another minute or two.

7. Add the green onions

Turn off the heat and stir in most of the sliced green onions.

Save a little for topping.

The residual heat will soften the onions without making them completely limp.

8. Taste and adjust

Taste the noodles before serving.

You can adjust the flavor depending on what you like:

  • More savory: Add a small splash of soy sauce.
  • Sweeter: Add 1–2 teaspoons brown sugar.
  • Spicier: Add more sriracha or red pepper flakes.
  • More tangy: Add a small splash of rice vinegar.
  • More sesame flavor: Add another few drops of sesame oil.

Remember that soy sauce is already salty, so add additional salt carefully.

Serving

Transfer the noodles to a large serving bowl or individual plates.

Top with:

  • Sliced green onions
  • Sesame seeds
  • A pinch of red pepper flakes
  • A tiny drizzle of sesame oil

Serve immediately while the noodles are hot.

Easy Vegetable Version

You can turn this into a complete meal by adding vegetables.

Good choices include:

  • 1 cup shredded carrots
  • 1 cup broccoli florets
  • 1 sliced bell pepper
  • 1 cup shredded cabbage
  • ½ cup sliced mushrooms
  • 1 cup baby spinach
  • Snow peas

For firmer vegetables such as broccoli and carrots, stir-fry them in the skillet for 3–5 minutes before adding the beef.

For softer vegetables such as spinach, add them near the end and cook until wilted.

Make It Extra Spicy

For a spicy Mongolian-style noodle dish, add:

  • 1–2 tablespoons sriracha
  • ½–1 teaspoon red pepper flakes
  • 1 tablespoon chili crisp

You can also serve extra chili sauce on the side so everyone can adjust their own spice level.

Make It Creamier

For a slightly richer version, stir in 1–2 tablespoons of peanut butter after adding the sauce.

Add a splash of broth or water if necessary and toss until smooth.

The combination of peanut butter, soy sauce, garlic, ginger, and beef makes the noodles especially rich and satisfying.

Make-Ahead and Storage

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

When reheating, add a tablespoon or two of water or broth before microwaving or reheating in a skillet. This helps loosen the sauce and keeps the noodles from becoming dry.

For meal prep, divide the noodles into individual containers and add fresh green onions or sesame seeds just before serving.

Helpful Tips

Don’t overcook the noodles. Slightly firm noodles hold up better when tossed with the hot sauce.

Brown the beef well. A little caramelization on the beef adds much more flavor.

Use fresh ginger and garlic if possible. They make a noticeable difference in the finished dish.

Don’t skip the cornstarch. It helps create that thick, glossy sauce that sticks to the noodles.

Adjust the sweetness. Mongolian-style sauces are traditionally on the sweeter side, but you can reduce the brown sugar if you prefer a less sweet dinner.

Quick Recipe Summary

Cook 12 oz noodles and set aside. Brown 1 lb ground beef, then add 4 cloves garlic, 1 tablespoon ginger, green onions, and red pepper flakes. Pour in a sauce made from ⅓ cup soy sauce, ¼ cup brown sugar, 2 tablespoons hoisin, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, ½ cup broth, and 1 tablespoon cornstarch. Simmer until thickened, toss in the noodles, and finish with green onions and sesame seeds.

Enjoy your homemade Mongolian Ground Beef Noodles! 🍜