Mongolian Beef Noodles are a quick and easy flavor packed noodle recipe. With crispy vegetables, juicy beef, chewy noodles and a slick savory sauce you will never want to get take out again! These Mongolian ground beef noodles will save you ordering in, yet deliver maximum flavour with minimal effort.
🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the recipe in the points below:
- Versatile: there are plenty of options here to add your favorite vegetables and or your favorite noodles. You don't have to stick to the exact same ingredients I use when making the recipe.
- Budget friendly: much cheaper than ordering in, yet still reminiscent of your favorite take away noodles, this Mongolian Beef Noodle recipe won't break the bank! You can purchase the beef mince when on special and freeze it till you are ready to use. Choose in season vegetables, which tend to be cheaper and purchase noodles that fit within your budget.
- Secret ingredient: the dark soy sauce is the secret ingredient in Asian cooking that turns things a lovely golden brown colour! It is different from regular (sushi) style soy sauce. It is how we get the noodles to appear just like they would from your local take away store.
- Fast to make: from start to finish all up you are looking at around 15 minutes for this recipe. Beef Mongolian noodles are a quick cooking, easy to pull together dish.
- Meal prep friendly: we can also reduce the time spent preparing and cooking the recipe in one time slot if you want to meal prep it. Simply get all of the vegetables sliced and ready, then store them in the fridge in sealed airtight containers. Then at night, you have saved yourself time and energy and can get straight to the cooking phase! 👏
The photo below is to show you everything you need to make the recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Beef mince (ground beef): this is an excellent, handy and versatile cut of meat. Freezer friendly, easily adaptable to many recipes and often on special it is an easy choice when time is of the essence.
- Noodles: there is a wide variety of noodle types that will work with this recipe. Thin, thick, instant, pre cooked or even linguine (the pasta) are available options. The noodles you see in the photos throughout the post are udon noodles.
- Vegetables: it is a veggie packed recipe! We have onion, capsicum (bell pepper), green onions and broccoli.
- Garlic: minced, we use this to cook the beef, seasoning it with a balance between garlic and ginger.
- Ginger: sweet and not as commonly used as garlic. This is a great ingredient for adding a delicate fresh flavour to Asian recipes.
- Salt and black pepper: we use a little bit of each of these to season the beef as we cook it.
- Peanut oil: an aromatic oil that is excellent to use in Asian cooking.
🍜 Sauce for Mongolian Beef
For the noodle sauce, we combine the following ingredients:
- Oyster sauce: this is a thick sauce with a paste like consistency. It has a salty taste, which we balance with the small amount of sugar added to the recipe.
- Chinese cooking wine (Shaoxing Wine): this will be in the Asian food aisle at the grocery store. Made from rice, it has a golden brown colour to it. It is sweet and unique in flavour.
- Soy sauce: this is regular soy sauce. The kind that is packaged in the little plastic fishes and sold with sushi.
- Dark soy sauce: this is the secret ingredient which brings the darker colour to many Asian recipes. You will find it in the Asian foods section in the supermarket. It will be labelled 'dark soy sauce'. It is also non see through so if you hold it up to the light, the colour will be obvious. Whereas light soy sauce is transparent when held to the light.
- Beef stock: adds a lovely depth of flavour to the sauce and helps to ensure that the noodles are thoroughly moist and saucy.
- Brown sugar: we add a little bit of this to balance the salt flavours in the recipe. When combined with the other ingredients the sugar is quite subtle and not tasted as an overly sweet ingredient.
Tasty Tip: I like to offer a number of substitutions and variations to give you options when making the recipe. If in doubt of any of the above ingredients, or wanting alternatives, read this section before diving into the instructions on how to make the recipe below 👍😉.
Here are the step by step instructions to make the recipe. We start by gathering the sauce ingredients and whisking them together. You will find a glass jug and mini whisk or teaspoon handy for this step.
- Gather sauce ingredients (Photo 1)
- Whisk to combine (Photo 2)
- Cook beef (Photo 3)
- Then cook the vegetables (Photo 4)
👩🍳 How to Make Mongolian Beef Noodles
We want to start by making the stir fry sauce. Gather the oyster sauce, beef stock, Chinese cooking wine, soy sauce, dark soy sauce and brown sugar. Add them to a glass jug and use a mini whisk to stir and combine then set aside.
Next, we want to cook the ground beef. Place a large sauté pan on the stove and turn the heat to high temperature. Pour in the peanut oil, then add the beef mince, garlic, ginger, salt and pepper.
Cook this, using a wooden spoon to break up any clumps of meat as you go. It will take 5 to 8 minutes to cook. The meat will be browned and there will be no pink bits visible when it is done.
Once the beef is cooked, transfer it to a paper towel lined bowl.
Then without rinsing or cleaning the pan, add the broccoli, onion, capsicum and green onions. Cook these for 3 to 4 minutes. They will have a wet, sweaty look once they are cooked.
You can also use this time to cook the noodles.
Simply read the instructions on the packet and follow these to cook, then drain, using a colander over the sink. You can also discard the water.
- Add the cooked beef and noodles (Photo 6)
🥢 Mongolian Beef and Noodles
Once the noodles are ready, you can add the cooked beef and noodles to the pan with the veggies.
Then pour the sauce over the top. You can see this step in the photo below.
- Pour sauce over the noodles (Photo 6)
After adding the sauce to the pan, we need to toss and combine. You can use a wooden spoon and or kitchen tongs for this.
Chopsticks come in handy too and are another easy way to stir and coat the noodles, veggies and meat in the sauce.
- Stir and allow the dish to heat through (Photo 7)
It will only take a couple of minutes for the dish to be heated through and once that is done, you can grab some bowls and chopsticks and get ready to serve your noodles.
🍽 Serving Suggestions
This is a filling meal and you might not want or need any sides or appetizers to go with it.
If however, you want more than one course, the Air Fryer Frozen Spring Rolls fit the theme and work to kick things off. Have some sweet chilli sauce on hand as it is perfect for dipping and dunking.
👍 How to Guide
How to Store
Let the noodles cool and then portion into airtight containers. They can be kept in the fridge for 3 days and need to be heated before being consumed.
How to Freeze
In my humble opinion noodle dishes never taste as good, frozen, thawed, then reheated as they do when cooked hot and fresh.
For this reason, I do not recommend freezing leftovers.
I do however value a convenient and an organised mindset.
So one option you have is to purchase the ground beef in advance, freeze it, then remove and thaw before using. This also works as the beef mince is often on special and so handy to have in the freezer when hunger calls!
How to Reheat
You can reheat the leftover noodles in a bowl with cling wrap popped into the microwave. It will only take 2 to 3 minutes for the bowl to be heated through.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- You can switch up the vegetables and add different pops of colour if you wish to. Some options are sliced mushrooms, red capsicum, shredded cabbage, broccolini, asparagus and sliced zucchini. Carrots, snow peas and green beans are also great choices.
- If you would like to use beef steak, you can, it will work well also. Flank, sirloin, rump or rib-eye are all good options.
- Sweet sherry can be used in place of the Chinese cooking wine (equivalent amount).
- You can use hoisin sauce, to the equivalent amount in place of the oyster sauce (it is sweeter and less salty).
- If you would like to serve the dish with rice instead of noodles, that will work. Jasmine, basmati or coconut rice are great options.
- You can use chicken stock to the equivalent amount in place of the beef stock. This can be handy if you have one but not the other 😉.
- When it comes to the choice of noodles to use, there is a wide variety. Egg noodles, ramen noodles, wide rice noodles, instant noodles, udon noodles, linguine (pasta) and hokkein noodles will all do the trick.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- Use high heat and keep things moving in the pan as you go.
- When you take the cooked ground beef out of the pan, it is a good idea to place it into a bowl lined with paper towel. The paper towel will absorb the wetness. This way we are not adding extra moisture or liquids to the pan when we add the beef back into as we have our sauce to do that 😉👍.
- Recipes with ground beef and noodles are a great idea when you want some thing like take out, yet also want to know exactly what ingredients have gone into the dish. There are no preservatives or additives in this Mongolian noodle stir fry recipe 😉👌.
- Depending on the type of noodles you choose, some won't need to be cooked. Read the package instructions to find these details out.
- If you want to garnish the dish, add some toasted sesame seeds or thinly sliced green onions on top.
- Mongolian udon noodles are best cooked and consumed or reheated the next day. Fresh is best with this recipe!
🤓 Frequently Asked Questions
What are Mongolian noodles made of?
Mongolian noodles are made of a combination of stir fried vegetables, juicy ground beef, chewy noodles and a slick savory sauce.
What is Mongolian flavor?
Mongolian flavor balances sweet and savory ingredients blended into a sauce that is tasty yet has no heat or spice to it.
What kind of noodles are in Mongolian BBQ?
A variety of noodles can be used for Mongolian BBQ. Some options are ramen noodles, udon noodles, linguine, instant noodles, Singapore noodles or egg noodles.
What are the thick Mongolian noodles called?
Thick noodles used in Asian cooking are udon noodles. They are commonly seen in yaki udon which is a stir fried vegetables dish.
😍 More Easy Dinner Recipes
When you have a handy collection of dinner recipes up your sleeve, that use a variety of proteins, cooking methods and times, you will never worry about 'What's for Dinner?' again! Here are some recipes to add to your collection:
- Crumbed Lamb Cutlets
- Fettuccine Al Pesto
- Penne Alfredo
- Meatball Pesto Pasta
- Italian Short Ribs
- Grilled Chicken Alfredo
- Dutch Oven Pulled Pork
- Easy Tuna Pesto Pasta
- Pork Yaki Udon
- Salmon Fettuccine
Mongolian Beef Noodles
- 1 Knife
- 1 Chopping board
- 1 Measuring Cup
- 1 Measuring Spoons
- 1 Large saute pan
- 1 Kitchen Tongs
- 1 Silicon flexible turner
- 1 Wooden spoon
- 1 Chopsticks
- 1 Large bowl to cook the noodles if they require it
- 1 ½ tbs peanut oil
- 500 grams/ 16 oz beef mince (ground beef)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon garlic minced
- 1 teaspoon ginger minced
- 2 medium green capsicum deseeded and cut into long strips
- 3 cups broccoli chopped into florets
- 1 large onion peeled and cut into long thing strips
- 800 grams/28 oz noodles Note 1
- 2 tablespoons Chinese cooking wine Note 2
- 2 tablespoons oyster sauce
- 2 tablespoons brown sugar
- ½ cup/125 ml beef stock
- 3 teaspoon dark soy sauce Note 3
- 2 teaspoon soy sauce
- Noodle sauce: combine the Chinese cooking wine, oyster sauce, brown sugar, light soy sauce and dark soy sauce in a glass jug and use a mini whisk to whisk together, then set aside.
- Cooked beef: place a large saute pan on the stove, turn the heat to high, add the peanut oil, beef mince, salt, pepper, garlic and ginger. Cook till browned and use a wooden spoon to break up any clumps of meat as you go. It will take 5 to 8 minutes. Once cooked, transfer to a bowl lined with 2 sheets of paper towel.
- Cook vegetables: without rinsing or cleaning the pan, add the broccoli, capsicum, onion and green onion. Cook these for 3-4 minutes, stirring as you go. They will have a wet, sweaty look when cooked.
- Cook noodles: read and follow the instructions on the noodle packet to cook them. Drain using a colander over the sink.
- Combine: next add the cooked beef back to the pan with the vegetables, transfer in the noodles and then pour the Mongolian sauce over the top. Use kitchen tongs to toss and combine the sauce, beef, vegetables and noodles. Then allow the dish to heat through.
- Serve: grab some bowls and chopsticks, portion into bowls and dive on in!
- Note 1 Noodles: there is a wide variety of noodle types that will work with this recipe. Thin, thick, instant, pre cooked or even linguine (the pasta) are available options. The noodles you see in the photos throughout the post are udon noodles. I use 2 x 400 gram packets which is a good serving for 4 people. Or you could use 4 x servings of instant or ramen noodles. If using linguine, 8 oz will be plenty. I have indicated 28 oz as that is 800 grams converted, however, you can reduce volume if using a different size packet of noodles.
- Note 2 Chinese cooking wine (Shaoxing Wine): this will be in the Asian food aisle at the grocery store. Made from rice, it has a golden brown colour to it. It is sweet and unique in flavour.
- Note 3 Dark soy sauce: this is the secret ingredient which brings the darker colour to many Asian recipes. You will find it in the Asian foods section in the supermarket. It will be labelled 'dark soy sauce'. It is also non see through so if you hold it up to the light, the colour will be obvious. Whereas light soy sauce is transparent when held to the light.