There's nothing quite like a steaming bowl of Mongolian Ground Beef Noodles to warm your soul and satisfy your taste buds. The savory-sweet sauce clings perfectly to tender noodles, while the seasoned ground beef and crisp vegetables add texture and depth. This dish is a weeknight lifesaver and a guaranteed family favorite.
I discovered this recipe while craving takeout one evening, but I wanted a homemade twist that didn’t break the bank. What started as a simple experiment quickly became a regular on our dinner rotation, beloved for both its flavor and simplicity.
Get ready to dig in and learn just how easy this delicious meal is to make!
Why You'll Love This Mongolian Ground Beef Noodles
Get ready to fall in love with your new favorite weeknight dinner. This Mongolian Ground Beef Noodles recipe isn’t just delicious—it’s a game-changer for busy families everywhere.
First, it's incredibly fast and easy to prepare. The entire meal comes together in under 30 minutes, making it perfect for hectic evenings when you need something on the table quickly. No complicated techniques or long marinating times—just quick, tasty comfort food.
It's also budget-friendly. Made with simple, everyday ingredients, this recipe won't cost a fortune. Using ground beef keeps it affordable without sacrificing that rich, meaty flavor. Plus, most of the other components are pantry staples you probably already have.
Another reason to love this dish is its versatility. You can easily adjust the vegetables or swap out the noodles for a gluten-free option if needed. It’s also a great way to sneak in some greens for the little ones.
Lastly, this recipe is meal-prep friendly. It stores well and reheats beautifully, so you can enjoy leftovers for lunch or dinner throughout the week. Let’s dive into the ingredients and make this your new go-to meal!
Ingredients Notes

The magic of this Mongolian Ground Beef Noodles dish lies in the combination of simple, flavorful ingredients. Each one brings a unique taste and texture, creating the perfect balance in every bite.
Ground beef: Opt for lean ground beef (around 90/10) to ensure the dish stays flavorful without being too greasy. The fat from the beef adds richness to the sauce, but if you prefer, you can drain excess fat after cooking.
Noodles: You can use a variety of noodles, but I recommend lo mein or spaghetti for their ability to soak up the sauce and deliver that satisfying, chewy texture. For a gluten-free option, try rice noodles or even zucchini noodles.
Soy sauce: This is the backbone of the savory sauce. Use low-sodium soy sauce to keep the dish from becoming overly salty, especially since the flavors will concentrate as the sauce reduces. If needed, a gluten-free tamari or soy alternative works well, too.
Brown sugar: Adding brown sugar balances the saltiness of the soy sauce with a touch of sweetness. The molasses in the sugar adds a deeper, more complex flavor to the sauce.
Garlic and ginger: Freshly minced garlic and ginger are essential for that classic Mongolian flavor profile. They add warmth and fragrance to the dish, infusing the entire meal with mouthwatering aroma.
Green onions: Both the white and green parts of green onions are used here. The white part sautés nicely with the beef, while the green adds a fresh, vibrant finish.
You'll also need a large pan or wok to bring everything together efficiently. Ready to start cooking? Let’s break it down!
How To Make This Mongolian Ground Beef Noodles

Creating this mouthwatering dish is simpler than you might think. Follow along as I guide you through each step to bring this delicious meal to life.
Start by bringing a large pot of water to a boil. Cook your noodles according to the package instructions, but keep them slightly underdone. They'll continue to cook when mixed with the sauce later, absorbing all the wonderful flavors. Drain and set aside.
While your noodles are cooking, heat a splash of oil in a large pan or wok over medium-high heat. Add the ground beef, breaking it up with a wooden spoon as it browns. Cook until it's no longer pink, about 5-6 minutes. If there is excess fat, carefully drain it to keep the dish from becoming oily.
Once the beef is browned, add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic. At this stage, the aroma filling your kitchen is irresistible!
Next, stir in the soy sauce, brown sugar, and a touch of water. Let the sauce simmer for a few minutes, allowing it to thicken slightly and coat the beef beautifully. Toss in thinly sliced carrots or bell peppers at this point if you’d like to add a bit of crunch and color.
Add the cooked noodles to the pan, tossing everything together until the noodles are well coated and heated through. Mix in the white parts of the green onions and let them cook for about a minute. For a final touch, garnish with the green onion tops and sesame seeds if you like.
From start to finish, this meal should take no more than 25-30 minutes. It's quick, full of flavor, and perfect for busy weeknights.
Storage Options
If you have leftovers, don’t worry—this dish keeps wonderfully! Store the Mongolian Ground Beef Noodles in an airtight container in the refrigerator for up to 4 days. The flavors intensify as they sit, making the leftovers even more delicious.
For longer storage, freeze the noodles and beef mixture in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating to ensure even defrosting.
To reheat, warm in a skillet over medium heat with a splash of water or a drizzle of oil. This helps rehydrate the noodles and keeps everything from drying out. You can also microwave the dish in 30-second intervals, stirring in between, until fully heated.
Variations and Substitutions
One of the best parts of this recipe is how adaptable it is. Here are some ideas to make it your own:
Switch up the protein: If ground beef isn’t your favorite, try using ground chicken or turkey. You could even make a vegetarian version by swapping in crumbled tofu or a plant-based ground meat substitute.
Boost the veggies: Feel free to add more vegetables to suit your taste. Broccoli florets, snow peas, and baby bok choy are all fantastic additions that blend beautifully with the flavors in the sauce.
Try different noodles: This recipe works well with various noodles, from udon to egg noodles. If you prefer a lighter dish, use whole wheat spaghetti or even soba noodles. Rice noodles are perfect for a gluten-free alternative.
Spice it up: If you like a bit of heat, add crushed red pepper flakes, sliced red chili, or a drizzle of chili oil to the sauce. It adds a nice kick without overpowering the other flavors.
Feel free to experiment and make this recipe your own. Cooking is all about finding what you love, and these Mongolian Ground Beef Noodles are a great place to start!
Enjoy every savory, saucy, and satisfying bite!
PrintMongolian Ground Beef Noodles Recipe
This Mongolian Ground Beef Noodles recipe features tender ground beef and noodles tossed in a sweet and savory sauce, packed with flavor and ready in no time. Great for a satisfying weeknight dinner!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
- Diet: Halal
Ingredients
- 8 oz. egg noodles or spaghetti
- 1 lb. ground beef
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- ½ cup low-sodium soy sauce
- ⅓ cup brown sugar
- ¼ cup hoisin sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon ground ginger
- ½ teaspoon black pepper
- 2 green onions, sliced (plus extra for garnish)
- Sesame seeds for garnish
- Fresh cilantro, chopped (optional)
Instructions
- Cook the egg noodles or spaghetti according to package instructions. Drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the ground beef and cook until browned, breaking it into small pieces.
- Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- In a bowl, mix the soy sauce, brown sugar, hoisin sauce, ground ginger, and black pepper. Pour the sauce into the skillet and stir well to combine with the beef.
- Add the cornstarch slurry and stir continuously until the sauce thickens, about 2-3 minutes.
- Add the cooked noodles to the skillet and toss until well coated with the sauce. Mix in the sliced green onions.
- Garnish with sesame seeds, extra green onions, and fresh cilantro, if desired. Serve hot.
Notes
- For a spicier version, add crushed red pepper flakes or Sriracha to the sauce.
- You can substitute egg noodles with rice noodles or udon for a variation.
- Add steamed or stir-fried vegetables like bell peppers, broccoli, or carrots for extra nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 15g
- Sodium: 950mg
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