This easy Mongolian Noodles recipe is a quick, 30-minute meal that’s better than takeout! It has ground beef, fresh veggies, and ramen noodles tossed in a bold, flavorful sauce.
Effortless Mongolian Noodles that taste as good as take-out.
These Mongolian Noodles have become one of those go-to dinners I can count on when the day gets away from me; Ramen noodles, ground beef and veggies is basically all you need and it comes together in 30 minutes, which feels like a small miracle on a busy night. It's packed with veggies and protein, especially when I swap the beef for ground chicken or turkey). Top with sriracha or chili crisp if you like a kick of heat, and you'll thank me later!
Check out all of my 30-minute meals, like Lemon Chicken Pasta, Thai Basil Chicken, or Hamburger Gravy!
How to make Mongolian Noodles:
Cook Noodles and Make Sauce: Cook noodles according to package instructions. Drain and set aside. For the sauce, stir together soy sauce, hoisin, water, cornstarch, ginger, honey, sesame oil, and red pepper then set aside.
Cook Meat and Veggies: Season ground beef with salt and pepper and cook in a large wok or skillet over medium heat, breaking into small pieces as it cooks, until browned. Push to the side of the pan (remove grease if nececarry). Add grated carrot, bell pepper, snap peas and the whites of the green onion and sauté for 2-3 minutes. Add garlic and stir. Combine with ground beef. Add noodles and sauce and toss well to coat. Garnish with green onion. Serve in bowls with a little sriracha and chili crisp, if desired. Enjoy immediately!
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Mongolian Noodles
Equipment
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wok , optional
Ingredients
- 16 oz ramen noodles (450g)
- 2 lb ground beef , turkey or chicken (900g)
- salt and pepper
- 1 medium carrot , grated
- 1 medium red bell pepper , diced
- 1 1/2 cups snap peas , halved (147g)
- 6 cloves garlic , minced
- 4 green onions , chopped, white and green separated
Sauce:
- 1/2 cup low sodium soy sauce (120ml)
- 1/2 cup hoisin sauce (120ml)
- ¼ cup water (60ml)
- 2 teaspoons cornstarch
- 2 teaspoons fresh minced ginger
- 1 Tablespoon honey
- 2 teaspoons sesame oil
- 1/4 teaspoon crushed red pepper flakes , or more to taste
Instructions
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Cook noodles according to package instructions. Drain and set aside.16 oz ramen noodles
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Sauce: Stir together soy sauce, hoisin, water, cornstarch, ginger, honey, sesame oil, and red pepper and set aside.½ cup low sodium soy sauce, ½ cup hoisin sauce, ¼ cup water, 2 teaspoons cornstarch, 2 teaspoons fresh minced ginger, 1 Tablespoon honey, 2 teaspoons sesame oil, ¼ teaspoon crushed red pepper flakes
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Cook Meat: Season meat with salt and pepper, then cook in a large wok or skillet over medium heat, breaking into small pieces as it cooks, until browned. Push to the side of the pan (remove grease if there is a lot)2 lb ground beef, salt and pepper
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Combine: Add grated carrot, bell pepper, snap peas, and the whites of the green onion and sauté for 2-3 minutes. Add garlic and stir. Combine with ground beef. Add noodles and sauce then toss well to coat. Garnish with green onion.1 medium carrot, 1 medium red bell pepper, 1 ½ cups snap peas, 4 green onions, 6 cloves garlic
Video
Notes
Nutrition
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