Mongolian Ground Beef Noodles Recipe

If you’re after maximum flavor with minimum fuss, look no further than these Mongolian Ground Beef Noodles! This one-pan dinner is overflowing with savory, sweet, and gently spicy flavors, and it comes together in just about 30 minutes—perfect for busy nights or when you want to wow your taste buds with something comforting and bold.

this Recipe

Ingredients You’ll Need

Each ingredient in these Mongolian Ground Beef Noodles is chosen for maximum flavor and that classic glossy finish! Don’t let the short list fool you—every element pulls its weight, transforming simple staples into a meal you’ll crave again and again.

• Ground beef: Brings hearty, savory depth—use 80/20 for rich flavor, or a leaner blend to keep things lighter.
• Garlic (minced): Provides aromatic warmth and the backbone of classic Mongolian-style flavor.
• Brown sugar: Delivers that signature sweet touch and helps the sauce cling luxuriously to the noodles.
• Beef broth: Adds richness and rounds out the sauce’s savory profile—swap in low-sodium if you prefer.
• Soy sauce: Essential for umami depth; regular or low-sodium both work beautifully.
• Hoisin sauce: Offers a hint of tanginess and complexity—don’t skip it for authentic takeout flavor!
• Ground ginger: Brightens up the whole dish with its spiced, gentle zing.
• Black pepper & red pepper flakes: Together, they supply just enough warmth—adjust the red pepper for your perfect spice level.
• Linguine: Wonderfully chewy; it soaks up the Mongolian sauce, but any long pasta works in a pinch.
• Cornstarch & water: The magic duo for thickening your sauce into that restaurant-worthy glaze.
• Green onions: A final shower of freshness and a pop of vibrant color just before serving.

Variations

The real fun of Mongolian Ground Beef Noodles is how easy it is to put your own spin on them! Whether you’re mixing things up for dietary reasons or just cleaning out your veggie drawer, this recipe takes well to tinkering.

• Different Proteins: Try ground turkey, chicken, or pork for a lighter or subtly different take—each absorbs the sauce beautifully.
• Veggie Power: Toss in quick-cooking veggies like bell peppers, snap peas, or shredded carrots for crunch and color.
• Noodle Swap: Substitute linguine for rice noodles, wide egg noodles, or even zucchini noodles for a low-carb option.
• Heat Lovers: Increase the red pepper flakes or drizzle with chili oil for bold, fiery flavor.

How to Make Mongolian Ground Beef Noodles

Step 1: Boil the Pasta

Start by cooking your linguine just until al dente in well-salted boiling water. While the noodles cook, you’ll have time to prepare everything else! Drain and set aside, but don’t worry if the pasta sticks a little—it’ll loosen up in the sauce.

Step 2: Brown the Beef

In a large skillet, cook the ground beef over medium-high heat until it’s no longer pink. For a healthier dish, drain off excess fat—otherwise, leave a little for a richer sauce! Breaking up the beef as it cooks helps every bite catch the sauce later on.

Step 3: Add Garlic and Build the Sauce

Once the beef is browned, add your minced garlic and gently sauté until aromatic, about 1 minute. Then pour in the soy sauce, beef broth, brown sugar, hoisin, ginger, black pepper, and red pepper flakes if you’re craving a bit of heat. Mix well and let those flavors mingle.

Step 4: Thicken the Sauce

Whisk your cornstarch with a splash of cold water in a small bowl until smooth, then stir it into the skillet. Let everything simmer for a couple of minutes until you see the sauce turn glossy and thicken enough to coat the back of a spoon.

Step 5: Toss with Noodles

Add the cooked linguine right into your skillet and toss, toss, toss! Let it sit over low heat for a few minutes—the noodles will soak up all that flavorful Mongolian sauce, turning every strand golden and glossy.

Step 6: Garnish and Serve

Right before serving, sprinkle generously with sliced green onions. This tiny touch makes a world of difference, adding both sparkle and a fresh bite to your finished Mongolian Ground Beef Noodles.

How to Serve Mongolian Ground Beef Noodles

Garnishes

For that irresistible finish, a big shower of sliced green onions does the trick every time. You can also jazz things up with a sprinkle of toasted sesame seeds, a drizzle of chili crisp, or even a few extra red pepper flakes for the bold among us. The contrast of bright green on deep glossy noodles never fails to impress!

Side Dishes

Balance all the savory-sweet flavors with something crisp and fresh—think a cucumber salad, steamed snow peas, or a colorful Asian slaw. If you’re feeling fancy, a platter of egg rolls or some pan-fried potstickers take this meal from weeknight to special occasion in a flash.

Creative Ways to Present

Mongolian Ground Beef Noodles shine whether served family-style in a big bowl or portioned into individual noodle bowls with garnish all around. For extra fun, try serving with chopsticks and colorful napkins, or stack the noodles in small cups for a modern twist at a potluck.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, pop them in an airtight container in the fridge. Mongolian Ground Beef Noodles keep well for 3–4 days and the flavors meld even more deliciously overnight.

Freezing

While these noodles are best enjoyed fresh, you can absolutely freeze them for longer storage. Cool completely, portion into freezer-safe containers or bags, and freeze for up to 2–3 months. Thaw gently overnight in the fridge before reheating.

Reheating

To reheat, simply pop a serving into the microwave with a light splash of water to keep things saucy, or warm gently on the stovetop, stirring occasionally. For a flavor boost, toss in fresh green onions or a tiny drizzle of sesame oil before digging in.

FAQs

Final Thoughts

If you’re ready for a weeknight dinner that’s pure comfort and excitement in one bowl, Mongolian Ground Beef Noodles are calling your name. I hope you’ll give this super-satisfying, fuss-free recipe a try and let it become a favorite in your kitchen too!

Print