Mongolian Ground Beef Noodles deliver a sweet-savory punch of soy, hoisin, and aromatic ginger in just 20 minutes, perfect for weeknight cravings.
Silky noodles soak up a glossy caramelized sauce while tender beef and crunchy scallions enliven every bite, making this stir-fry both hearty and elegant.
Key Ingredients for Mongolian Ground Beef Noodles
Ground beef – juicy 80-85 % lean beef gives the dish richness without excess grease.
Soy sauce (light & dark) – layers of salty umami; dark soy lends caramel color.
Brown sugar – balances soy with gentle molasses sweetness for that classic Mongolian glaze.
Hoisin sauce – thick, fragrant paste that deepens savoriness and adds subtle five-spice warmth.
Mirin – a splash of mellow rice wine brightens and rounds the sauce.
Fresh garlic & ginger – the aromatic duo that wakes up every component.
Noodles of choice – lo mein, udon, or thick spaghetti capture the glossy sauce beautifully.
Green onions & red-pepper flakes – fresh crunch and a controlled spark of heat.
Cooking Mongolian Ground Beef Noodles
Brown the beef, draining off excess fat for a cleaner-tasting sauce.
Sauté white scallion parts, garlic, ginger, and chile flakes until fragrant.
Splash in the pre-mixed soy-hoisin sauce, then whisk in the cornstarch slurry for instant thickening.
Return the beef, let flavors marry, and finally toss with hot noodles, sesame oil, and green scallion tops until every strand glistens. Dinner done.
Pro Tips
A half-teaspoon of baking soda stirred into the raw beef keeps it tender even if you overcook a bit.
Prefer chicken?
Swap in ground thighs and use the same method.
For deeper caramel notes, let the sauce bubble undisturbed for 30 seconds before stirring this quick reduction intensifies flavor without extra sugar.
Storing
Cool completely, then refrigerate in shallow, airtight containers up to 3 days.
To freeze, portion into freezer bags, squeeze out air, and lay flat; reheat within 2 months.
Warm leftovers gently in a skillet with a splash of water or broth to loosen the sauce and keep noodles springy.
Frequently Asked Questions:
Can I use gluten-free noodles?
Yes—swap in wide rice noodles or gluten-free spaghetti. Replace both soy sauces with tamari and verify your hoisin brand is gluten-free.
Is the dish very spicy?
Only mildly; ½ teaspoon of red-pepper flakes gives background warmth. Add more flakes or a teaspoon of chili crisp for bolder heat.
Can I cook everything in one pot?
If you own a large Dutch oven, boil noodles first, drain, and reuse the same pot for the stir-fry to cut dishes in half.
What vegetables pair well here?
Flash-sautéed snap peas, julienned carrots, or baby bok choy can be tossed in with the noodles for extra color and crunch without altering cook time.
Noodle Know-How: Picking the Perfect Strand
Choose noodles with a bit of surface starch lo mein, udon, even fresh ramen to help the glossy sauce cling.
If using dried pasta, pull it one minute shy of al dente; it will finish cooking as you toss, absorbing flavor without turning soft.
Mongolian Ground Beef Noodles
Ingredients
- 5 cloves garlic minced
- 8 oz noodles of choice cooked per packet
- 3 tbsp soy sauce
- ½ tsp sesame oil
- 1 lb ground beef
- ½ tbsp dark soy sauce
- 2 tbsp mirin
- ¼ cup water plus 2 tbsp divided
- ½ tsp red-pepper flakes
- 1 tsp chicken bouillon powder
- 2 tbsp hoisin sauce
- 1 tbsp brown sugar packed
- 1 tbsp cornstarch
- 3 green onions chopped—whites and greens separated
- ½ tbsp neutral oil for frying
- Freshly ground black pepper to taste
- 2 tsp ginger minced
Instructions
- Whisk soy sauce, dark soy sauce, brown sugar, hoisin, mirin, ¼ cup water, and a pinch of black pepper until the sugar dissolves; in a separate cup combine cornstarch with the remaining 2 tbsp water to form a smooth slurry.
- Bring a saucepan of water to a rolling boil, cook the noodles according to package directions, and drain.
- While the noodles cook, heat a wok or large skillet over medium-high, brown the ground beef until no pink remains, drain excess fat, and set the meat aside.
- Return the wok to medium heat, add the frying oil, then stir-fry the white parts of the scallions, garlic, ginger, and red-pepper flakes for about 30 seconds until fragrant.
- Pour in the soy mixture, stir in the cornstarch slurry, and when the sauce thickens fold the beef back into the pan; cook about 4 minutes, stirring occasionally.
- Add the drained noodles, green parts of the scallions, and sesame oil; toss thoroughly until everything is coated and heated through.
- Serve immediately and enjoy.
Notes
Adjust the red-pepper flakes to suit your heat preference.
Leftovers reheat best in a skillet with a splash of water.