Mongolian Ground Beef Noodles

If you love a meal that’s comforting, filling, and packed with flavor, Mongolian ground beef noodles are exactly what you need. This dish takes the bold, savory taste of Mongolian beef and pairs it with tender noodles, creating a hearty, beefy noodles experience that’s perfect for any night of the week. What makes it even better is that it’s simple enough to whip up on a busy weeknight without sacrificing taste.

One of the things I love most about this recipe is how versatile it is. You can use it as an easy lunch with ground beef for a midday boost, or serve it as a satisfying supper that the whole family will enjoy. The sauce is rich and savory, coating each noodle strand in just the right amount of flavor, while the ground beef adds that meaty, comforting touch that makes it feel like a real treat.

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This is one of those meals that proves you don’t need complicated ingredients to make something truly delicious. With pantry staples and a few fresh additions, you can have a dish that’s both simple, easy, cheap meals and impressive enough to feel special. It’s ideal for busy evenings when you want something flavorful, filling, and quick.

Weeknight meals don’t have to be boring, and this Mongolian beef noodles recipe is proof of that. Whether you’re pondering what to eat for supper or just want a dish that satisfies cravings for savory dishes, this recipe delivers every time. It’s hearty, easy to prepare, and hits all the right notes in taste and texture.

Why You’ll Love It

• Super quick and fuss-free – From start to finish, this dish comes together in under 30 minutes, making it perfect for busy weeknights or when you want an easy lunch with ground beef.
• Packed with flavor – The savory sauce clings to every noodle and piece of beef, giving you that rich, mouthwatering taste that makes Mongolian beef noodles so irresistible.
• Family-friendly comfort – Tender noodles, hearty ground beef, and a slightly sweet-savory sauce make it a dish everyone at the table will enjoy. It’s perfect for weeknight meals or casual dinners.
• Budget-friendly and satisfying – Using ground beef instead of more expensive cuts keeps it simple, easy, cheap meals without sacrificing flavor or heartiness.
• Versatile and adaptable – You can toss in extra veggies, adjust the spice, or double the sauce to make it your own. It’s a recipe that grows with your cravings and pantry supplies.

Ingredient List

For the Noodles and Beef

• 12 oz egg noodles (or your favorite type)
• 1 lb ground beef
• 2 tbsp vegetable oil
• 3 green onions, sliced

For the Sauce

• ½ cup soy sauce
• ¼ cup brown sugar
• ¼ cup beef broth (or water)
• 2 tsp minced garlic
• 1 tsp grated fresh ginger
• 1 tsp cornstarch mixed with 2 tbsp water (for thickening)
• Optional: ½ tsp crushed red pepper flakes (if you like a little heat)

Ingredient Notes

• I always use Kikkoman soy sauce for this—it adds so much depth to Mongolian beef noodles.
• Don’t skip the brown sugar! It balances the savory sauce and gives the dish that signature sweet-savory flavor.
• Fresh ginger and garlic make a huge difference; pre-minced works in a pinch, but fresh is best.
• Cornstarch slurry is key for thickening the sauce so it clings to every noodle—don’t skip it!
• I love tossing in green onions at the end; it adds freshness and a little crunch that brightens up the dish.

Kitchen Equipment Needed

• A sturdy wok or large skillet for stir-frying
• A sharp chef’s knife for chopping vegetables and meat
• A wooden or metal spatula for tossing and turning the ingredients
• A set of measuring cups and spoons for precise ingredient measurements
• A colander for draining cooked noodles and vegetables
• Mixing bowl – To combine the sauce ingredients before adding to the beef.
• Medium pot – For boiling the noodles until tender. A heavy-bottomed pot works best to prevent sticking.

Instructions

1. Cook the Noodles

• Bring a medium pot of salted water to a boil.
• Add the egg noodles and cook according to package instructions until just tender.
• Drain the noodles and toss with a little oil to prevent sticking.
• Pro tip: Don’t overcook the noodles—they’ll absorb the sauce later and could become mushy.

2. Brown the Ground Beef

• Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
• Add the ground beef and break it apart with a wooden spoon.
• Cook until fully browned and slightly crispy in spots, about 5–7 minutes.
• Pro tip: Let the beef sit for a few seconds before stirring—this helps get those little caramelized bits that add extra flavor.

3. Make the Sauce

• In a mixing bowl, combine soy sauce, brown sugar, beef broth, garlic, ginger, and optional red pepper flakes.
• Whisk until the sugar is dissolved.
• Pro tip: Whisk continuously when adding the cornstarch slurry to prevent lumps and get a smooth, glossy sauce.

4. Combine Beef and Sauce

• Pour the sauce over the browned ground beef in the skillet.
• Stir well to coat all the beef evenly.
• Bring to a simmer and cook for 2–3 minutes until slightly thickened.

5. Add Noodles and Green Onions

• Add the drained noodles directly into the skillet with the beef and sauce.
• Toss gently to coat the noodles completely.
• Sprinkle sliced green onions on top and give a final quick toss.

6. Serve and Enjoy

• Plate the Mongolian ground beef noodles while hot.
• Optionally, garnish with extra green onions or sesame seeds for added texture and flavor.
• Pro tip: Serve immediately—the noodles are best fresh, but leftovers keep well for 1–2 days in the fridge.

Tips and Tricks for Success

• Use fresh aromatics – Fresh garlic and ginger make a noticeable difference in flavor compared to pre-minced or powdered versions.
• Don’t overcrowd the pan – Browning the beef in batches if needed helps develop better flavor and prevents steaming.
• Taste as you go – Adjust soy sauce or sugar based on your preference for sweetness or saltiness.
• Keep noodles slightly undercooked – They’ll finish cooking in the sauce and stay perfectly tender.
• Finish with green onions – Adds a pop of color and a fresh bite that balances the rich, savory sauce.

Ingredient Substitutions and Variations

• Ground beef: Swap for ground turkey, chicken, or pork for a lighter twist.
• Noodles: Any egg or wheat noodles work; rice noodles or spaghetti can be used in a pinch.
• Soy sauce: Low-sodium soy sauce works well if you’re watching salt.
• Sweetener: Honey or maple syrup can replace brown sugar for a slightly different sweetness profile.
• Veggies: Add bell peppers, snap peas, or shredded carrots to bulk it up and add color.
• Spice level: Increase crushed red pepper flakes or a dash of sriracha if you like a little heat.

Serving Suggestions

• I love serving Mongolian ground beef noodles with a side of steamed broccoli—it adds a fresh, green crunch that pairs beautifully with the savory sauce.
• For a heartier meal, serve it alongside a simple cucumber salad with a light vinaigrette—it brightens the plate and balances the richness.
• Leftovers? Warmed up the next day with a sprinkle of sesame seeds and extra green onions, it tastes just as good as fresh.
• Add a fried egg on top for a cozy, extra-protein weeknight meal—it makes the dish feel indulgent without any extra effort.
• Pair with lightly sautéed mushrooms or snap peas for extra veggies and texture; I often toss these in while the noodles are cooking.

Storage and Reheating Instructions

• Refrigerator: Store leftovers in an airtight container for up to 2 days.
• Freezer: Can be frozen for up to 1 month; thaw overnight in the fridge before reheating.
• Reheating on stovetop: Heat in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if needed.
• Reheating in microwave: Cover with a microwave-safe lid or wrap, heat in 1-minute intervals, stirring in between to ensure even heating.
• Pro tip: Freshen up leftovers with a sprinkle of green onions or a drizzle of soy sauce—it revives the flavors beautifully.

Frequently Asked Questions

Can I use other types of noodles?

Absolutely! Egg noodles work best for texture, but you can swap in spaghetti, rice noodles, or even udon for a twist. Just adjust cooking time as needed.

Can I make this dish ahead of time?

Yes! You can prep the sauce and cook the beef in advance. Cook the noodles just before serving so they don’t get mushy.

Is this recipe spicy?

It’s mildly savory by default. If you like heat, add extra crushed red pepper flakes or a dash of sriracha to the sauce.

Can I add vegetables?

Definitely! Bell peppers, snap peas, shredded carrots, or mushrooms all work beautifully. Add them toward the end of cooking so they stay crisp.

How long will leftovers last?

Stored in an airtight container in the fridge, this dish will stay good for up to 2 days. You can also freeze it for up to a month.

Can I use ground turkey or chicken instead of beef?

Yes, you can. Ground turkey or chicken will give a lighter version, but the sauce is so flavorful it still tastes amazing.

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Did you try this recipe? Let me know in the comments how it turned out! I’d love to hear your twists and favorite ways to serve it.