Mongolian Ground Beef Noodles are a delicious and comforting dish that’s full of bold flavors and simple ingredients. The ground beef is cooked up with garlic and ginger, then mixed into tender noodles tossed with a sweet and savory sauce that hits just the right spot every time. It’s a great combination of hearty meat and chewy noodles that’s both satisfying and easy to make.
I love making this dish on busy weeknights because it comes together quickly, and everyone at the table always asks for seconds. The snap of fresh green onions on top adds a nice touch of color and a little crunch that makes the whole meal feel a bit more special. One of my favorite tricks is to add a little extra soy sauce or chili flakes if I want to give it a bit more kick.
These Mongolian Ground Beef Noodles work well all on their own, but I also like serving them with some simple steamed veggies or a side of crunchy cucumber salad to cut through the richness. It’s the kind of meal that feels like a warm hug after a long day, and I find myself coming back to it over and over again because the flavors are so comforting and satisfying.
Key Ingredients & Substitutions
Egg noodles: Fresh egg noodles give a nice springy texture, but dried noodles work fine too. If you can’t find egg noodles, try udon or lo mein noodles instead.
Ground beef: This adds richness and flavor. You can swap in ground turkey or chicken for a lighter dish. Just watch the cooking time since lean meats cook faster.
Soy sauce: It’s the main umami source and saltiness here. Low sodium soy sauce is a good choice if you want to control salt. Tamari works as a gluten-free alternative.
Brown sugar: Adds sweetness to balance the salty and savory flavors. You can substitute with honey or maple syrup if you prefer a natural sweetener.
Ginger and garlic: These fresh aromatics bring great flavor depth. Fresh is best, but you could use powdered garlic or ginger in a pinch — just use less.
How Do I Get the Sauce Just Right Without It Being Too Watery or Thick?
Getting the sauce texture perfect is key for this dish. Here’s what works for me:
- Make a cornstarch slurry by mixing cornstarch with cold water. This helps thicken the sauce without clumps.
- Add the slurry gradually during simmering and stir constantly to prevent clumps.
- Cook the sauce on medium heat to let it thicken nicely — too high heat can break the sauce, too low won’t thicken it well.
- If the sauce gets too thick, stir in a splash of water or soy sauce to loosen it up.
- Once you toss noodles in, the sauce will coat them perfectly without pooling at the bottom.
Equipment You’ll Need
- Large skillet or wok – I like using a wok because it heats evenly and makes tossing ingredients easier.
- Pot for boiling noodles – a big pot helps cook the noodles quickly and keeps water from boiling over.
- Measuring cups and spoons – keep everything precise, especially with sauce ingredients.
- Whisk – perfect for mixing the sauce ingredients smoothly.
- Tongs or a spatula – to toss the noodles and coat them with the sauce evenly.
Flavor Variations & Add-Ins
- Add sliced bell peppers or broccoli for extra veggies and crunch.
- Use ground turkey, chicken, or vegetarian crumbles instead of beef for different flavors and dietary preferences.
- Stir in a splash of rice vinegar or sesame oil at the end for a tangy or nutty boost.
- Include a pinch of red pepper flakes or chili oil if you like more spice and heat.
How to Make Mongolian Ground Beef Noodles
Ingredients You’ll Need:
Noodles and Beef Mixture:
- 8 oz (225g) fresh or dried egg noodles
- 1 lb (450g) ground beef
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 green onions, thinly sliced (white and green parts separated)
- 2 tbsp vegetable oil
Sauce:
- ½ cup soy sauce (low sodium if preferred)
- ¼ cup water
- ¼ cup brown sugar
- 1 tbsp hoisin sauce (optional)
- 1 tsp chili garlic sauce or Sriracha (optional)
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 1 tbsp water (for thickening)
For Garnish:
- Sesame seeds
- Green parts of sliced green onions
How Much Time Will You Need?
Prepare this tasty dish in about 25 minutes. It takes around 10 minutes to cook the noodles and ground beef, plus another 10-15 minutes to prepare the sauce, combine everything, and finish cooking. It’s a quick and satisfying meal perfect for busy days.
Step-by-Step Instructions:
1. Cook the Noodles:
Bring a large pot of water to a boil and cook the egg noodles according to the package directions until they’re al dente. Drain the noodles and set them aside.
2. Cook the Ground Beef and Aromatics:
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and cook until it begins to brown, breaking it into small pieces as you stir. Once browned, stir in the minced garlic, ginger, and the white parts of the green onions. Cook for 1 to 2 minutes until fragrant.
3. Make and Add the Sauce:
In a small bowl, whisk together the soy sauce, water, brown sugar, hoisin sauce (if using), and chili garlic sauce (if you like some heat). Pour this sauce into the skillet with the beef. Bring everything to a simmer.
Mix the cornstarch and water to create a slurry, then stir it into the skillet. Cook for another 1-2 minutes until the sauce thickens slightly.
4. Combine Noodles and Beef Sauce:
Add the cooked noodles directly into the skillet. Toss everything together well to coat the noodles evenly with the sauce and beef mixture. Drizzle the sesame oil over the top and toss again for a nice nutty flavor.
5. Garnish and Serve:
Remove the skillet from heat. Sprinkle the green parts of the sliced green onions and sesame seeds on top for a fresh, crunchy finish. Serve the noodles hot and enjoy!
Can I Use Frozen Ground Beef for This Recipe?
Yes, you can use frozen ground beef, but be sure to thaw it completely in the refrigerator before cooking. This helps ensure even browning and prevents excess moisture in the pan.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the beef mixture and sauce in advance, then refrigerate separately from the noodles for up to 2 days. Reheat gently on the stove, toss with noodles, and serve.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat, adding a splash of water if the sauce has thickened too much.
What Can I Substitute if I Don’t Have Hoisin Sauce?
If you don’t have hoisin sauce, you can skip it or substitute with a mix of soy sauce and a small amount of honey or molasses to add sweetness and depth.