If you've ever wanted to make a dinner that feels like takeout but comes together in your own kitchen, these Mongolian Beef Noodles are the answer. They're a mix of juicy ground beef, tender noodles, and a sweet-and-spicy sauce that clings to every bite. Honestly? This is one of those dinners that makes the whole family happy.
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And since I know you love simple dinners that taste amazing, you might also want to check out 30-minute sesame chicken stir fry for another weeknight winner.
Why you'll love these noodles
- Quick and easy - ready in about 30 minutes
- Budget-friendly - uses pantry staples and ground beef instead of steak
- Flexible - swap in spaghetti, rice noodles, or linguine
- Better than takeout - rich, garlicky sauce with the perfect kick of spice
Ingredients you'll need
- 1 lb ground beef
- ⅓ cup soy sauce
- ⅓ cup hoisin sauce
- ⅔ cup beef broth
- ¼ cup brown sugar
- ¼ teaspoon ground ginger
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- ½ teaspoon ground black pepper
- 16 oz box linguine, spaghetti, or rice noodles
- Chopped green onion, optional for garnish
Step-by-step instructions
Cook the pasta
Bring a large pot of water to a boil. Cook noodles according to the package directions until just tender. Drain and set aside.
Brown the beef
In a large skillet, cook the ground beef over medium-high heat until browned. Drain any extra fat, then return the beef to the skillet.
Make the sauce
Stir in the soy sauce, hoisin sauce, beef broth, brown sugar, ginger, garlic, red pepper flakes, and black pepper. Mix until everything is combined and the sauce starts to thicken slightly.
Add noodles and finish
Toss in the drained noodles and stir until they're fully coated with the sauce.
Serve and enjoy
Top with sliced green onion for a fresh crunch if you'd like. Serve hot and dig in!
Tips for the best mongolian beef noodles
- Don't skip draining the beef - too much grease will water down your sauce.
- Want it spicier? add extra red pepper flakes or a squeeze of sriracha.
- Use fresh garlic (not the jarred stuff) for the best flavor.
- If the sauce feels too thick, add a splash more broth.
Storage and reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet with a splash of broth or water to loosen the sauce.
- Not freezer-friendly (the noodles get mushy).
Variations and substitutions
- Vegetarian - swap the beef for crumbled tofu or plant-based ground "meat."
- Gluten-free - use tamari instead of soy sauce and rice noodles instead of wheat pasta.
- Low carb - try serving the beef and sauce over zucchini noodles.
What to serve with Mongolian beef noodles
These noodles are filling on their own, but they pair really well with:
- Steamed broccoli or snap peas
- Asian cucumber salad
- Homemade egg rolls or potstickers
FAQs about Mongolian beef noodles
It's the balance of sweet and spicy. The brown sugar and hoisin sauce bring sweetness, while garlic and red pepper flakes add a little heat.
You can prep the sauce and cook the beef ahead, but add the noodles right before serving so they don't get soggy.
They have a mild heat, but you can adjust it easily. Add more red pepper flakes if you like things hotter.
Yes! Ground turkey, chicken, or even crumbled sausage work well here.
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📖 Recipe
Mongolian Beef Noodles
Juicy ground beef, tender noodles, and a sweet-and-spicy sauce come together in this easy, budget-friendly dinner that tastes better than takeout.
Ingredients
- 1 lb ground beef
- ⅓ cup soy sauce
- ⅓ cup hoisin sauce
- ⅔ cup beef broth
- ¼ cup brown sugar
- ¼ teaspoon ground ginger
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- ½ teaspoon ground black pepper
- 16 oz box linguine, spaghetti, or rice noodles
- Chopped green onion, optional for garnish
Instructions
- Bring a large pot of water to a boil. Cook noodles according to the package directions until just tender. Drain and set aside.
- In a large skillet, cook the ground beef over medium-high heat until browned. Drain any extra fat, then return the beef to the skillet.
- Stir in the soy sauce, hoisin sauce, beef broth, brown sugar, ginger, garlic, red pepper flakes, and black pepper. Mix until everything is combined and the sauce starts to thicken slightly.
- Toss in the drained noodles and stir until they’re fully coated with the sauce.
- Top with sliced green onion for a fresh crunch if you’d like. Serve hot and dig in!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of broth or water to loosen the sauce. Not freezer-friendly as the noodles can get mushy. For a spicier kick, add more red pepper flakes or a squeeze of sriracha. Use fresh garlic for the best flavor. Vegetarian? Swap the beef for tofu or plant-based ground. Gluten-free? Use tamari and rice noodles. Low carb? Serve over zucchini noodles.
Nutrition Information:
Serving Size:
1 bowlAmount Per Serving: Calories: 540Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 70mgSodium: 980mgCarbohydrates: 58gFiber: 3gSugar: 11gProtein: 28g
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