Mongolian Ground Beef Noodles

You might also like red curry chicken noodle soup, beef yaki udon noodles, slow cooker Mongolian beef, and these hibachi noodles.

Mongolian Ground Beef Noodles Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Ground beef: The rich base that soaks up the Mongolian sauce.
Soy sauce: Adds deep umami flavor. You can use regular or low sodium soy sauce, as you prefer.
Brown sugar: Brings balance to the savory elements for a classic sweet and savory sauce.
Hoisin sauce: Adds depth and a sticky finish to the Mongolian beef mixture.
Aromatics: Garlic and ginger add warmth and aroma.
Green onions: Both the white and green part of the onions add color and a gentle onion bite.
Cornstarch slurry: Thickens the sauce so it coats the noodles perfectly.
Noodles: Yakisoba, rice, udon or lo mein noodles all work once cooked to al dente following package directions and drained.
Sesame seeds: Add a nutty crunch at the end. I like to toast mine for extra flavor (just brown them in a dry skillet over a low medium heat, shaking often so they brown evenly).

How to Make Ground Beef Mongolian Noodles

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Mix the sauce: Add soy sauce, brown sugar, hoisin sauce, grated ginger and minced garlic to a bowl and whisk to mix.
Brown the meat: Cook the ground beef in a large skillet over medium high heat until crispy, breaking it up with a wooden spoon.
Drain the fat: Leave about a tablespoon for flavor.
Add the sauce: Pour it over the ground beef mixture and stir to coat.
Thicken the mixture: Stir in the cornstarch slurry until the sauce darkens and thickens.
Add noodles: Toss in the drained noodles and most of the green onions.
Finish the dish: Stir until heated through then top with sesame seeds and remaining green onions and serve hot.

Substitutions and Variations

Protein swap: Use ground chicken or ground turkey instead of beef for a leaner meal. Or use thinly sliced steak like strip steak or flank steak instead of ground beef. Prefer pork? That works too!
Extra heat: For added heat, stir in a pinch each of black pepper and red pepper flakes, or serve with sriracha, chili crisp or chili garlic sauce for a customizable spicy kick.
Vegetarian: Use crumbled tofu or plant-based meat.
Noodle options: Udon noodles or lo mein noodles or even rice noodles absorb the sauce beautifully. If you’re out of noodles, regular pasta noodles like spaghetti work too!
Gluten-free: Make it with rice noodles instead of wheat based noodles and check your soy sauce is gluten-free (most are, but not all).
Add vegetables: Bell peppers, snow peas or broccoli are delicious with the Mongolian sauce.
Add an acidic component: Add a teaspoon of rice vinegar to brighten up the flavors, or serve the finished dish with lime wedges to squeeze over at the table.

Serving Suggestions

Appetizers: Begin your meal with Asian chicken salad or some miso chicken soup.
Side dishes: Pair your Mongolian ground beef noodles with hibachi fried rice and some stir fried vegetables. You could serve shrimp spring rolls too.
Desserts: Finish with dragon fruit ice cream or a Japanese style cheesecake.

How to Store

Store: Store leftover Mongolian noodles in the fridge up to 3 days in an airtight container.
Freeze: This isn’t suitable for freezing because noodles lose texture when thawed.
Reheat: Warm in a skillet with a splash of beef broth to loosen the sauce.