Mongolian Ground Beef Noodles

This Mongolian ground beef noodles recipe is one of my favorite quick and flavorful meals. It’s savory, slightly sweet, and packed with tender ground beef, perfectly cooked noodles, and a rich sauce that coats every bite. It’s the kind of dish I can make in under 30 minutes, yet it tastes like it came from a restaurant.

Why You’ll Love This Recipe

I love how simple and satisfying this recipe is. It uses everyday ingredients, comes together in just one pan, and has a perfect balance of flavors—sweet, salty, and umami. I also like that it’s versatile; I can use whatever noodles I have on hand and toss in extra vegetables if I want to make it more wholesome.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef

• Garlic, minced

• Soy sauce

• Brown sugar

• Hoisin sauce

• Ginger, grated or minced

• Red pepper flakes (optional, for heat)

• Green onions, sliced

• Noodles (lo mein, spaghetti, or rice noodles)

• Sesame oil

• Water or beef broth

Directions

1. I start by cooking the noodles according to package directions until al dente, then drain and set aside.

2. In a large skillet or wok, I cook the ground beef over medium-high heat until browned and crumbly, then drain excess fat if needed.

3. I add garlic and ginger to the beef, cooking for about 30 seconds until fragrant.

4. I stir in soy sauce, hoisin sauce, brown sugar, and a splash of water or broth, letting the sauce simmer for 2–3 minutes.

5. I toss in the cooked noodles, mixing until they’re well coated in the sauce.

6. I drizzle sesame oil over the noodles and sprinkle sliced green onions on top before serving.

Servings and timing

This recipe makes about 4 servings. It usually takes me around 10 minutes to prep and 15 minutes to cook, so it’s ready in about 25 minutes.

Variations

I sometimes swap ground beef for ground chicken, pork, or turkey. If I want more vegetables, I stir-fry bell peppers, carrots, broccoli, or snap peas along with the beef. For a spicier kick, I add more red pepper flakes or a splash of sriracha. Using different noodles like udon or soba can also change the texture and flavor in a fun way.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I usually warm them in a skillet with a splash of water or broth to loosen the sauce, or I use the microwave for quick portions. This dish can be frozen for up to 2 months, but I prefer it fresh because the noodles hold their texture better.

FAQs

Can I use fresh noodles instead of dried?

Yes, I like using fresh lo mein or udon noodles for a softer texture, but I reduce the cooking time slightly.

How can I make the sauce thicker?

I sometimes mix a teaspoon of cornstarch with water and stir it in while simmering to thicken the sauce.

Can I make this vegetarian?

Yes, I replace the ground beef with crumbled tofu or plant-based meat alternatives, and it works wonderfully.

What can I use instead of hoisin sauce?

If I’m out of hoisin, I mix soy sauce, a little peanut butter, and honey as a quick substitute.

How do I keep the noodles from sticking?

I toss them with a small amount of sesame oil after draining to keep them from clumping before mixing with the sauce.

Conclusion

This Mongolian ground beef noodles recipe is a fast, flavorful dinner I love making on busy nights. It’s comforting, flexible, and packed with bold flavors that keep me coming back for more. Whether I’m feeding my family or just cooking for myself, it’s a dish I can rely on for a satisfying meal in minutes.