Chewy noodles coated in a garlicky-sweet Mongolian sauce, tender ground beef, and a sprinkling of green onions. Does anything sound more comforting? This easy Mongolian beef noodles recipe is packed with bold flavors, ridiculously simple to make, and ready in just 25 minutes. Think takeout-worthy deliciousness, without leaving the house or waiting for delivery!

If you’re looking for a quick, flavorful dinner idea that’s sure to be a winner with the whole family, this ground beef noodle dish hits all the right notes. Let’s break down exactly how you can make it at home!

Ingredients for Mongolian Beef Noodles

Here’s everything you need to make this luscious noodle dish. Most items are pantry staples, making it even easier to whip up on a busy night.

• 8 oz wide rice noodles or lo mein noodles (Substitute with spaghetti or udon noodles if preferred.)
• 1 lb ground beef (You can swap with ground turkey, pork, or plant-based alternatives.)
• 1 tbsp vegetable oil (Feel free to use canola or avocado oil.)
• 4 garlic cloves, minced (Pre-minced garlic works in a pinch.)
• 1/3 cup low-sodium soy sauce (Use tamari if you need a gluten-free option.)
• 1/4 cup brown sugar (Light or dark brown sugar is fine.)
• 1 tbsp hoisin sauce (optional but recommended) (Adds depth to the sauce.)
• 1 tbsp cornstarch mixed with 2 tbsp water (This thickens the sauce beautifully.)
• 1/2 cup beef broth or water (For a vegan twist, use vegetable broth.)
• 1/2 tsp ground ginger (Freshly grated ginger can add even more zing!)
• 1/4 tsp red pepper flakes (optional) (Adjust according to your spice tolerance.)
• 3 green onions, chopped (Save some for garnish!)

How to Make Mongolian Ground Beef Noodles

Follow these simple steps to create this irresistible noodle dish:

1. Cook the noodles

Prepare the rice noodles or lo mein according to the package directions. Once cooked, drain and set them aside.

2. Brown the beef

Heat the vegetable oil in a skillet over medium heat. Add the ground beef, breaking it apart with a spatula, and cook until browned. Stir in the minced garlic and sauté for about 1 minute, until fragrant.

3. Make the sauce

Lower the heat and stir in the soy sauce, brown sugar, hoisin sauce (if using), beef broth, ground ginger, and red pepper flakes. Allow the mixture to simmer for 3–4 minutes.

4. Thicken the sauce

Add the cornstarch slurry (cornstarch mixed with water) to the skillet. Stir well and cook until the sauce thickens slightly, about 1–2 minutes.

5. Combine everything

Toss the cooked noodles and chopped green onions into the skillet. Mix until the noodles are evenly coated in the rich sauce.

6. Serve and enjoy

Garnish with extra green onions, serve hot, and savor your homemade Mongolian noodle delight!

Why This Dish is a Winner for Weeknight Dinners

Here’s why these Mongolian beef noodles are going to be your new go-to meal:

• Quick and Easy: Prep and cooking combined take less than half an hour. Perfect for busy schedules!
• Budget-Friendly: Uses affordable ingredients you likely already have.
• Packed with Flavor: A balance of savory, sweet, and a little spice that’s guaranteed to please.
• Customizable: Easily adapt the recipe to suit dietary preferences or available ingredients.

Health Benefits of Mongolian Ground Beef Noodles

• Protein-Packed: Ground beef provides a hearty source of protein to keep you fueled.
• Nutrient-Rich Sauce: Ginger and garlic not only add flavor but also offer antioxidant benefits.
• Customizable Calories: Love a lighter option? Swap ground beef for lean turkey or plant-based crumbles.

The Best Pairings for Mongolian Beef Noodles

Looking for ways to elevate your meal? Try these pairings:

• Side Options: Steamed broccoli or snap peas add a pop of green and a touch of crunch.
• Drinks: A crisp white wine, like Sauvignon Blanc, or a citrusy sparkling water pairs wonderfully.
• Condiments: A drizzle of sriracha for added heat or sesame seeds for texture.

Creative Recipe Variations

Want to mix things up? Here are some fun twists:

• Vegetarian Version

Use tofu or tempeh in place of ground beef, and vegetable broth instead of beef broth.

• Spicy Mongolian Noodles

Turn up the heat by adding more red pepper flakes or a dollop of chili garlic paste.

• Extra Veggie Power

Throw in bell peppers, carrots, or mushrooms for added texture and nutrients.

Expert Tips for Perfect Results Every Time

• Don’t Overcook the Noodles

Slightly undercook them when boiling, as they’ll finish cooking when tossed in the hot sauce.

• Use Low-Sodium Soy Sauce

Standard soy sauce can make the dish too salty, so low-sodium is the way to go.

• Prep Ingredients Ahead

Have everything chopped and measured before you start cooking. It makes the process smoother and faster.

Storing and Reheating Leftovers

• Storage

Keep leftovers in an airtight container in the fridge for up to 3 days.

• Reheating

Reheat in a skillet over medium heat or in the microwave. Add a splash of water or broth to loosen the sauce.

Mistakes to Avoid When Making Mongolian Beef Noodles

1. Burning the Garlic

Garlic cooks quickly. Add it after browning the beef and sauté for only a minute to avoid bitterness.

2. Skipping the Cornstarch Slurry

The slurry is essential for creating that glossy, thick sauce that clings to the noodles.

3. Overloading the Pan

If your skillet is too overcrowded, the noodles may not mix evenly with the sauce.

Frequently Asked Questions

1. Can I make this gluten-free?

Yes! Use rice noodles or certified gluten-free lo mein noodles, and substitute soy sauce with tamari.

2. What’s a good substitute for hoisin sauce?

If you don’t have hoisin, you can skip it or replace it with a mix of soy sauce, a little honey, and a dash of sesame oil.

3. Can I freeze this dish?

It’s best enjoyed fresh. However, you can freeze the beef and sauce (without noodles) for up to 3 months.

4. Can I double the recipe?

Absolutely! Just make sure to use a large enough skillet to avoid overcrowding.

Bring the Takeout Vibes Home

With its bold flavors, simple preparation, and endless adaptability, Mongolian ground beef noodles are a true crowd-pleaser. This dish will quickly become a staple in your dinner rotation—not to mention, it’s way better than takeout.