I recently whipped up a Mongolian Noodles Recipe that brings together ground beef, wide egg noodles, fresh ginger and garlic, and a hint of red chili flakes for a slight kick. I love how the savory brown sugar and low-sodium soy sauce elevate this dish to a delicious dinner option.

Jump to Recipe

I’m always excited to share a new quick dinner delight with you all, and this Stunning Mongolian Ground Beef Noodles Recipe totally blew my mind the first time I tried it. I’ve always loved the way ground beef and noodles come together in easy meals, but this one steps it up a notch.

I start by cooking 1 lb of ground beef with a chopped medium yellow onion, minced garlic, and freshly grated ginger. The aroma is simply irresistible!

Then, I add 8 oz of wide egg noodles, a splash of low-sodium soy sauce, 2 tablespoons of brown sugar, and a pinch of red chili flakes if I’m in the mood for heat. A couple of thinly sliced red bell peppers are tossed in, and I finish it off with a garnish of 2 chopped green onions.

This recipe is perfect for anyone looking for a quick yet satisfying dinner that fits right into your busy weeknight routine. Enjoy experimenting with it!

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, I really enjoy the mix of sweet and savory flavors in the sauce. The brown sugar and soy sauce work together to create a taste thats both comforting and exciting. Second, its super easy to make even when im tired at the end of the day. I can just throw everything in a pan and have a delicious dinner in no time. Third, the noodles soak up all the yummy sauce really well so every bite is packed with flavor. Lastly, I like that there’s just the right amount of spice from the red chili flakes, giving it a little kick without being overpowering.

Ingredients

Print Recipe (No Advertisments)

Ground beef: Rich in protein, iron and flavor; adds a hearty and savory taste.
Wide egg noodles: A carb source that makes the dish filling and smooth in texture.
Yellow onion: Provides natural sweetness, antioxidants and a subtle crunch when cooked.
Fresh garlic: Offers a strong, aromatic boost and valuable health benefits.
Ginger: Adds zesty spice and aids digestion with its natural anti-inflammatory properties.
Soy sauce: Gives a salty umami kick that blends well with other savory ingredients.
Red bell pepper: Brings a burst of vitamin C, crunch and vibrant color.
Brown sugar: Infuses a sweet balance to the savory and slightly spicy flavors.

Ingredient Quantities

1 lb ground beef

8 oz wide egg noodles

1 medium yellow onion, chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1/4 cup low-sodium soy sauce

2 tablespoons brown sugar

1 teaspoon red chili flakes (optional for a little heat)

1 red bell pepper, thinly sliced

2 green onions, chopped (for garnish)

2 tablespoons vegetable oil

1/4 cup water

1 tablespoon cornstarch (dissolved in 2 tablespoons water, optional for thickening)

How to Make this

Print Recipe (No Advertisments)

1. Boil the egg noodles in salted water per package instructions, then drain and set aside.

2. Heat the vegetable oil in a large skillet over medium-high heat, then add the ground beef and break it up until its browned.

3. Toss in the chopped yellow onion, minced garlic, and grated ginger, and cook ’em with the beef until the onion gets soft.

4. Mix in the thinly sliced red bell pepper and let it sautée for about 2 minutes.

5. In a small bowl, stir together the low-sodium soy sauce, brown sugar, and red chili flakes until the sugar almost dissolves.

6. Pour the sauce over the beef and veggies in the skillet and stir well.

7. Add 1/4 cup water and let the whole thing simmer for a few minutes so the flavors meld.

8. If you want a thicker sauce, stir in the cornstarch mixture (1 tablespoon cornstarch dissolved in 2 tablespoons water) and cook until the sauce thickens.

9. Fold in the drained egg noodles and toss until everything is evenly coated with the sauce.

10. Garnish with chopped green onions, then serve hot and enjoy your dinner!

Equipment Needed

1. Large pot to boil the egg noodles in salted water
2. Colander to drain the noodles
3. Large skillet to cook the beef and veggies evenly
4. Cutting board to chop the yellow onion, garlic, ginger and red bell pepper
5. Sharp knife for all the chopping
6. Small bowl to mix the soy sauce, brown sugar and red chili flakes
7. Another small bowl for dissolving the cornstarch in water if you want a thicker sauce
8. Measuring spoons for getting the right amounts of garlic, ginger, soy sauce, brown sugar, red chili flakes and cornstarch
9. Measuring cups to measure water accurately
10. Wooden spatula or similar utensil to stir the ingredients while cookin’

FAQ

Q: Can I use a different meat instead of ground beef?

A: Yeah, you can use ground pork or turkey if you prefer. Just note that the flavor might change a bit.

Q: How do I stop the noodles from stickng together?

A: Make sure you boil ’em in plenty of salted water and give them a good rinse in cold water after draining.

Q: Do I really need to add the cornstarch mixture?

A: Nah, you can leave it out if you want a thinner sauce, but it does help thicken things up nicely.

Q: Is it possible to make this dish ahead of time?

A: You can prep some parts ahead such as chopping veggies, but it’s best to cook the noodles and mix everything right before serving so it doesnt turn mushy.

Q: What if I don't like too much heat in my food?

A: Just reduce or omit the red chili flakes according to your taste. The dish will still be delicious!

Stunning Mongolian Ground Beef Noodles Recipe For A Quick Dinner Delight! Substitutions and Variations

If you’re not into beef try ground turkey or a plant-based meat for a leaner option
Not got egg noodles? You can swap to fettuccine or even rice noodles for a different twist
If yellow onions are scarce use a red onion or even shallots for a milder punch
No low-sodium soy sauce on hand? Coconut aminos work good and add a slightly sweeter taste
Don’t have cornstarch? Arrowroot powder is a great thickener for your sauce

Pro Tips

1. When browning the beef, make sure you dont overcrowd the pan. If there are too many pieces at once it might stewed instead of getting that nice sear that really brings out the flavor.

2. Keep a close eye on the garlic and ginger as they cook with the onions. They burn really fast and once burnt they give off a bitter taste so lower the heat a bit if needed.

3. When you add the cornstarch mixture, stir slowly and keep checking the sauce. You dont want it to get super thick, cause then it might not coat the noodles evenly.

4. Let the sauce simmer a little longer to really let all the flavors mix together. Even if it feels like its taking extra time, that extra simmer makes a huge difference in the taste.