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Mongolian Beef Noodles
This delicious Asian-inspired Mongolian beef noodles recipe is the perfect combination of tender rice noodles and sweet and spicy flavors.
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This Mongolian beef noodles recipe is a huge hit at our house. The Asian-inspired pasta dish is bursting with flavors from ginger and chili to sugar and garlic, and the seasoned ground beef mixture is served with perfectly cooked rice noodles, for a dish that you simply can’t pass up.
Mongolian Beef And Noodle Recipe Ingredients
The thick and chewy noodles complement the perfectly seasoned beef, which has a sweet and savory taste.
The unique flavors that the dish brings to the table are a result of the use of ingredients like soy sauce, ginger, garlic, and brown sugar, which enhances the overall aroma and taste of the dish.
You’ll need:
- 8 ounces of wide rice noodles
- 1 pound of ground beef
- 1 tablespoon of sesame oil
- 2 teaspoons of garlic paste
- 1½ tablespoons of ginger paste
- 1 teaspoon of chili paste and/or ½ teaspoon of red pepper flakes
- ½ cup of soy sauce, light
- ¼ cup of light brown sugar
- ¼ cup of hoisin sauce
- 1 cup of beef broth
- 2 tablespoons of cornstarch
- 1 bunch of green onions, sliced on the diagonal into 1-inch pieces
- 1 tablespoon of sesame seeds, optional garnish
Substitutions And Additions
RED PEPPER FLAKES: You can substitute ½ teaspoon of red chili pepper flakes for the chili paste. You could also add dried chili peppers to the sauce for some color and extra spice.
GINGER AND GARLIC: You can also swap out the ginger and garlic pastes for fresh ginger and finely minced garlic. However, it’s good to note that the pastes dissolve so quickly and blend with the other ingredients, particularly in quick-cooking dishes like this one.
BROWN SUGAR: You can adjust the sweetness of your dish by adding or reducing the amount of brown sugar.
SESAME SEEDS: If you like, you can add 1 tablespoon of toasted sesame seeds as a garnish.
NOODLES: This recipe is flexible as far as which type of noodles you use. Rice noodles are a classic choice, but ramen noodles and soba noodles would also work. Just follow the cooking directions on their package.
How To Make This Mongolian Beef And Noodle Recipe
While the noodles are cooking, you can whip up the beef and sauce in a skillet. Once both components are ready, toss them together and dig in!
STEP ONE: Cook noodles in a pasta pot according to the instructions on the box. Drain, rinse with cold water, and set aside.
STEP TWO: In a 12-inch skillet or large wok, brown ground beef with 1 tablespoon of sesame oil until the meat is no longer pink and is cooked through.
STEP THREE: Add garlic paste and ginger paste to the skillet and brown for an additional minute.
STEP FOUR: Add chili paste, soy sauce, brown sugar, hoisin sauce, and ½ of the beef broth to the skillet.
OUR RECIPE DEVELOPER SAYS
Soy sauce can make a dish salty very quickly. If you have a low sodium soy sauce, that is the best choice and why our recipe calls for light soy sauce.
STEP FIVE: In a small bowl, stir the cornstarch into the remaining ½ cup of broth until dissolved. Add the cornstarch/broth mixture to the skillet.
PRO TIP:
Don’t skip making the cornstarch slurry. A slurry is used to thicken sauces and soups, and it is perfect for thickening up this delicious recipe.
STEP SIX: Sauté over medium heat until the sauce mixture is bubbly and the meat is evenly seasoned with the sauce.
STEP SEVEN: Add ¼ to ½ cup of green onions sliced on the diagonal into 1-inch pieces. Taste the sauce and adjust the seasoning to taste (add additional chili paste or red pepper for more spice, etc.).
STEP EIGHT: Saute for 1 to 2 minutes longer.
STEP NINE: Add the cooked noodles to the skillet and toss to coat with sauce.
STEP TEN: Garnish with additional green onions and sesame seeds, if desired.
How To Serve Mongolian Beef Noodles
This easy meal would be perfect for a busy weeknight. Add this Mongolian beef dish to your regular rotation along with a coleslaw mix or broccoli slaw on the side.
A side of our crispy homemade egg rolls would also make the perfect accompaniment to this savory dish.
If you love the Asian flavors of this dish, you would also enjoy our Thai noodles, and this “better than takeout” fried rice. They are easy dinners that are full of delicious flavors.
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Storage
Let’s delve into how you can safely and effectively store this meal to maintain its wonderful flavors.
MAKE AHEAD: This Mongolian beef and noodles dish can certainly be prepared ahead of time. To do so, simply follow the recipe up until the point of mixing the beef with the sauce and noodles. Once the beef is cooked, let it cool down, then store it separately from the sauce in an airtight container in the refrigerator.
You can also prepare your noodles in advance, rinse them in cold water to stop the cooking process, and keep them in another container. This separation ensures the dish won’t turn soggy when stored.
When ready to eat, reheat the beef, sauce, and noodles as described below, then mix them together. This ahead-preparation approach will keep your dish tasting fresh for up to 2 days.
IN THE FRIDGE: Store any Mongolian ground beef noodles leftovers for up to 3 days in an airtight container in the fridge.
IN THE FREEZER: For longer storage, once the dish has cooled completely, you can place Mongolian beef stir-fry leftovers in the freezer for up to 3 months.
It is so quick and easy to make this dish, and it truly satisfies the craving for Asian food.
I can’t tell you how many times this Mongolian beef noodles recipe has saved us from ordering takeout. It has certainly become a staple and family favorite in our household, and once you try this, it’s likely to become one in yours, too!
FREQUENTLY ASKED QUESTIONS
Can I reheat these ground beef and noodles?
You can reheat this recipe, although it does taste the best fresh.
Can I freeze Mongolian noodles?
You can place Mongolian beef stir-fry leftovers in the freezer for up to 3 months in an airtight container.
Can I use noodles other than rice noodles for this recipe?
Yes! Any long noodles would work fine. Try ramen noodles, soba noodles, or even linguine.
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Mongolian Beef and Noodle Recipe
This delicious Asian-inspired Mongolian beef noodles recipe is the perfect combination of tender rice noodles and sweet and spicy flavors.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Ingredients
- 8 ounces wide rice noodles
- 1 pound ground beef
- 1 tablespoon sesame oil
- 2 teaspoons garlic paste
- 1½ tablespoons ginger paste
- 1 teaspoon chili paste
- ½ teaspoon red pepper flakes, optional
- ½ cup soy sauce, light
- ¼ cup light brown sugar
- ¼ cup hoisin sauce
- 1 cup beef broth
- 2 tablespoons cornstarch
- 1 bunch green onions, sliced on the diagonal into 1 inch pieces
- 1 tablespoon sesame seeds, optional
Instructions
- Cook noodles according to the instructions on the box. Drain, rinse with cold water, and set aside.
- In a 12-inch skillet or wok, brown ground beef with 1 tablespoon of sesame oil until meat is no longer pink and is cooked through.
- Add garlic paste and ginger paste to the skillet and brown for an additional minute.
- Add chili paste, soy sauce, brown sugar, hoisin sauce, and ½ of the beef broth to the skillet.
- Stir the cornstarch into the remaining ½ cup of broth until dissolved. Add the cornstarch/broth mixture to the skillet.
- Saute over medium heat until sauce is bubbly and meat is evenly seasoned with the sauce.
- Add ¼ to ½ cup of green onions sliced on the diagonal into 1-inch pieces. Taste the sauce and adjust seasoning to taste (add additional chili paste or red pepper for more spice, etc.).
- Saute for 1 to 2 minutes longer.
- Add the cooked noodles to the skillet and toss to coat with sauce.
- Garnish with additional green onions and sesame seeds, if desired.
Video
Notes
- Soy sauce can make a dish salty very quickly. If you have a low sodium soy sauce, that is the best choice and why our recipe calls for lite soy sauce.
- Don’t skip making the cornstarch slurry. A slurry is used to thicken sauces and soups, and it is perfect for thickening up this delicious recipe.
Nutrition
Calories: 451kcal | Carbohydrates: 51g | Protein: 18g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 1541mg | Potassium: 329mg | Fiber: 1g | Sugar: 13g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 3mg
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Comments
Rachel says
Very good!! Easy
Julie says
A keeper!! We will be having this one again and again.
Marcie says
Easy and delicious.
Linda says
Incredibly good, easy, and able to be made with ingredients that are easy to find. Thank you for sharing it! In my recipe file to make again for sure!
Brittney says
I love this recipe. I use Ramen noodles (be sure not to completely cook them) and I add a ton of very thinly sliced cabbage. I cook it in the same pan after removing the meat. Make sure it’s tender crisp, cook it hot and fast for a minute or two. I think next time I won’t even use noodles, and all cabbage. Great, easy recipe once you get the speed down! All stir fries come together so fast.
Candace says
Made this last night and it was amazing
Jodi says
Oh my goodness this was yummy!! I made this last night and the flavor was outstanding! (By far the best Mongolian anything I’ve ever made. I love that it’s burger-with the cost of beef now, burger is more attainable.) I do wish I’d have used less of the brown sugar (it was a smidgen sweeter than I expected). My hubby requested this with white rice instead of noodles next time and that sounds good to me. I used linguine noodles and while they were good, when I make it with noodles again I may try it with Angel hair noodles or something lighter so that the sauce and meat shine! Great recipe, thank you!