Mongolian Beef Noodles

5 from 3 votes

Mongolian Beef Noodles are a quick and easy recipe! Crispy vegetables with chewy noodles and a slick savory sauce make it a family favourite.

Prep Time5

Cook Time10

Total Time15

Course: Dinner

Cuisine: asian

Keyword: mongolian beef noodles

Servings:

Calories: 661kcal

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.