Mongolian Ground Beef Noodles

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Imagine the bold, savory flavors of Mongolian beef wrapped in a cozy, one-pan noodle dinner you can make in under 30 minutes. Mongolian Ground Beef Noodles are everything you love about takeout, made simpler with ingredients you likely already have at home. It’s the perfect fusion of sweet and salty with a hint of garlic and ginger, tossed into tender noodles and hearty ground beef.

Whether you’re craving comfort food or need a quick dinner solution, this recipe delivers big flavor with minimal effort. It’s also highly adaptable, so you can toss in your favorite veggies or use a different protein and still have a knockout dish. Great for busy weeknights or meal prep, this easy noodle dish is sure to become a regular in your kitchen.

What Kind of Noodles Work Best for Mongolian Ground Beef Noodles?

You have options! Classic lo mein or spaghetti noodles are a go-to because they hold the sauce well and cook quickly. Rice noodles also work if you’re going gluten-free, and even ramen can bring its own cozy charm to the dish.

Ingredients for the Mongolian Ground Beef Noodles

• 1 lb ground beef
• 8 oz lo mein noodles or spaghetti
• 1/3 cup soy sauce (low-sodium preferred)
• 1/4 cup brown sugar
• 1 tablespoon hoisin sauce
• 1 tablespoon sesame oil
• 1/2 teaspoon crushed red pepper flakes (optional)
• 4 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 2 green onions, chopped
• Sesame seeds for garnish

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How To Make the Mongolian Ground Beef Noodles

Step 1: Brown the Beef

In a large skillet over medium-high heat, cook the ground beef until fully browned. Drain excess fat if necessary.

Step 2: Boil the Noodles

While the beef is cooking, prepare the noodles according to package instructions. Drain and set aside.

Step 3: Build the Sauce

Add minced garlic and ginger to the browned beef and sauté for 1-2 minutes. Stir in soy sauce, brown sugar, hoisin sauce, sesame oil, and crushed red pepper flakes.

Step 4: Thicken the Sauce

Add the cornstarch slurry and stir until the sauce thickens slightly, about 1-2 minutes.

Step 5: Combine Everything

Toss the cooked noodles into the sauce and beef mixture. Stir until everything is well coated and heated through.

Step 6: Garnish and Serve

Top with chopped green onions and sesame seeds before serving. Serve hot and enjoy!

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Serving and Storing This Savory Noodle Dish

Serve Mongolian Ground Beef Noodles immediately while hot, ideally with a sprinkle of green onions and sesame seeds for extra texture and flavor. This dish pairs well with steamed broccoli, sautéed bok choy, or a fresh cucumber salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave with a splash of water to revive the saucy consistency.

Frequently Asked Questions

Can I use a different type of meat?

Absolutely. Ground turkey, chicken, or even plant-based crumbles work great.

Is it spicy?

Only slightly, and the crushed red pepper flakes are optional.

Can I add vegetables?

Yes! Bell peppers, snap peas, or shredded carrots make excellent additions.

Can I make this ahead of time?

Yes, it’s perfect for meal prep. Just store it in the fridge and reheat when ready.

What if I don’t have hoisin sauce?

You can substitute with a mix of extra soy sauce and a little honey or brown sugar.

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Want More Noodle Dinner Ideas?

If you love these Mongolian Ground Beef Noodles, you’ll want to check out these satisfying recipes next:

• One-Pot Creamy Beef and Garlic Butter Pasta for indulgent comfort.
• Creamy Tuscan Sausage Pasta bursting with flavor and ease.
• Slow Cooker Creamy Ranch Chicken for a dump-and-go dinner.
• Sour Cream Beef Noodle Casserole when you’re craving something cozy.
• Baked Ziti with Ground Beef and Ricotta for a hearty baked classic.

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📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Nina Dishes on Pinterest

And let me know in the comments how yours turned out! Did you add some heat or toss in extra veggies? Maybe you tried it with ramen?

I love seeing how you make these recipes your own. Questions welcome too!

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