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Mongolian Beef Noodles

Mongolian Beef Noodles

Discover the rich and savory flavors of Mongolian Beef Noodles, a perfect blend of sweet and spicy in a one-pot wonder for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 12 oz linguine or spaghetti
  • 1 lb ground beef
  • 1 small onion, finely chopped
  • 4 cloves garlic, minced
  • ⅓ cup low-sodium soy sauce
  • ⅓ cup beef broth
  • ⅓ cup brown sugar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1 teaspoon ground ginger
  • ¼ teaspoon red pepper flakes optional for heat
  • 2 green onions sliced
  • 1 tablespoon sesame oil
  • 2 tablespoons sesame seeds optional, for garnish

Equipment

  • Large skillet
  • Large pot for boiling noodles
  • Colander for draining noodles
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

  1. Cook the noodles in a large pot of salted water until al dente, then drain and set aside.
  2. In a large skillet, cook ground beef and chopped onion over medium heat until the beef is browned and the onion is translucent; drain excess fat.
  3. Add minced garlic to the skillet and cook for about 1 minute, stirring constantly.
  4. Stir in soy sauce, beef broth, brown sugar, hoisin sauce, ground ginger, and red pepper flakes, and let it simmer for a few minutes.
  5. Add the cornstarch slurry and continue cooking until the sauce thickens, about 2-3 minutes.
  6. Toss the cooked noodles, sesame oil, and sliced green onions into the skillet until well coated.
  7. Garnish with sesame seeds and additional green onions if desired, then serve hot.

Nutrition

Calories: 450kcalCarbohydrates: 55gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 8gVitamin A: 2IUVitamin C: 4mgCalcium: 2mgIron: 15mg

Notes

For a lighter version, substitute ground beef with ground turkey or chicken. To make it gluten-free, use tamari or coconut aminos instead of soy sauce. Customize the dish with vegetables like bell peppers or zucchini noodles for added nutrition. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat with a splash of water or broth to retain moisture. Enhance flavors by adding a splash of rice vinegar to the sauce or by toasting sesame seeds before using them as a garnish.
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