Mongolian Beef Noodles

Easy Mongolian beef noodles that hit every craving: sticky sauce, tender noodles and minus the wait or delivery fee. It’s sweet, salty, and layered with that Mongolian-style sauce that wraps around every noodle.

Why I Make Mongolian Beef Noodles at Home

Someone asked me what kind of recipes I like putting my own spin on, and it’s probably the ones you’d normally get in a takeout box. I live far enough from town that picking up takeout feels like a whole event. By the time I’ve driven in, parked, and driven home, I could’ve made it myself and eaten already. No one’s delivering DoorDash out here, so over the years I’ve been forced to get good at faking my favorite takeout dishes and honestly, I don’t hate it.

Easy Mongolian beef noodles is one of those wins. All the sauce, the sweet-salty tangle of noodles (you already have in the pantry), and the quick, weeknight cooking that makes you forget this didn’t come from a strip mall. It’s better than anything that could’ve survived the drive anyway.

Why I Love This Recipe

• Uses spaghetti, no hunting down lo mein.
• One pot, under 30 minutes, zero nonsense.
• Feels like takeout, tastes fresher.

Ingredients

All the usual stuff for a takeout Mongolian noodle sauce night.

• Spaghetti noodles – this makes it very weeknight friendly.
• Ground beef – faster than slicing steak.
• Sesame oil – adds that unmistakable takeout flavor.
• Garlic and ginger – the flavor base of every good stir-fry.
• Tomato paste – my sneaky depth builder.
• Soy sauce – the salt, the shine, the umami.
• Honey – sweet against the spice.
• Beef broth – adds body to the sauce.
• Hoisin sauce – sticky essential for Mongolian-style glaze.
• Cornstarch slurry – thickens and hugs every noodle.
• Red pepper flakes – heat without stealing the show.
• Black pepper and salt – always.
• Green onions and sesame seeds – the finish line.

How to Make Mongolian Beef Noodles

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (cook the pasta)
  Bring a pot of salted water to a boil and cook the spaghetti for about ten minutes. Before draining, save ¼ cup (60 mL) of the pasta water to use later.
• Step Two (make the base)
  In a small bowl, mix the cornstarch with a splash of water and set aside. Then, in the same pot, cook the ground beef with sesame oil and garlic over medium heat until browned, 6 to 8 minutes. Drain any excess fat.
• Step Three (add the flavor)
  Stir in the tomato paste and ginger for a few minutes so they deepen and caramelize slightly. This gives the sauce a richer flavor.
• Step Four (build the sauce)
  Add soy sauce, honey, beef broth, hoisin, red pepper flakes, black pepper, and salt. Stir it all together, then pour in the cornstarch slurry. The sauce should thicken and pull together, kind of like the one in my beef teriyaki stir fry, quick and savory with that same takeout shine.
• Step Five (finish and serve)
  Add the cooked noodles and reserved pasta water. Toss until coated and saucy, then finish with green onions and sesame seeds. It’s weeknight takeout flavor without ever leaving the kitchen.

Recipe Tips

A few more things for this Mongolian beef and noodles recipe.

• I’ve subbed fettuccine, linguine, even angel hair when that’s what I had, just don’t overcook, they’ll finish in the sauce.
• Brown sugar fills in fine for honey, light or dark.
• If you want more sauce, double it. Leftovers stay saucy too.
• Skip the noodles and pour it over rice if you prefer.
• Go ahead and double the batch if your pot can handle it. Leftovers are a gift.
• You could cook the pasta while the beef browns in another pot, but then it’s no longer a one pot meal. Your choice.

Storage

Not that leftovers last long, but still.

• Keeps in the fridge for up to 3 days. Tastes even better once the sauce sinks into the noodles.
• Reheat in a skillet with a splash of water or broth to loosen the sauce.
• If you want to freeze it, portion it out first. Let it cool, then freeze in airtight containers for up to a month.
• Thaw overnight in the fridge and warm on the stove with a little extra broth to bring it back to life.

FAQs

• Can I use a different type of noodle?
  While all the spaghetti-esque noodles work great like fettuccine or linguine, you can always use rice noodles or even ramen. They all handle the sauce well. Just don’t overcook them.
• Is this spicy?
  Barely. Add more red pepper flakes or a drizzle of chili crisp if you want heat.
• Do I need to use ground beef?
  You can sub in thinly sliced flank steak, ground turkey, or even crumbled tofu if that’s your thing.
• What should I serve with Mongolian beef noodles?
  It’s a full meal on its own, but a side of my spicy wontons or a bowl of my twenty-minute wonton soup with some steamed broccoli make it feel like a full takeout spread at home. You could even do a double whammy of pasta and serve my simple chili garlic noodles too. The possibilities are endless.

More Takeout-Style Recipes

All the same takeout flavor, just made in your own kitchen.

• Honey Sesame Chicken – Sticky, sweet, and full of sesame flavor.
• Sweet And Sour Pork – Tangy without the sugar overload.
• Kung Pao Chicken – Garlic, chilies, and cashews bring the heat.
• Vietnamese-Style Beef – Sharp with lime and black pepper.

More Honey-Garlic-Soy Recipes

Same salty-sweet energy, different dinner.

• Slow Cooker Honey Soy Pulled Pork – Tender and full of honey-garlic flavor.
• Sticky Honey Garlic Chicken Wings – Sweet, garlicky, and messy in the best way.
• Grilled Spicy Honey Garlic Chicken – Charred edges, big honey-garlic flavor.

This post may contain affiliate links. Please read my disclosure policy.

Print Recipe

4.86 from 7 votes

Easy Mongolian Beef Noodles

Easy Mongolian beef noodles made with ground beef, soy, hoisin, and honey. One pot, 30 minutes, and all the flavor of takeout without leaving home.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Main Course, Side Dish

Cuisine: Asian-inspired, Chinese-American takeout

Keyword: Asian noodle dinner, easy Mongolian beef noodles, ground beef noodles, hoisin noodles, homemade Mongolian sauce, Mongolian Beef Noodles, Mongolian beef noodles recipe, one pot noodles, soy honey garlic noodles, takeout-style noodles, weeknight noodle stir fry

Servings: 6

Calories: 433kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons For liquids and seasonings.
• mixing bowls For the cornstarch slurry.
• Cutting board For easy cleanup.
• Knife Chopping garlic, ginger and green onions.
• large pot Boils pasta and doubles as your sauce pot.
• Colander Drains the spaghetti.

Ingredients

• 12 oz (340 g) dry spaghetti noodles
• ¼ cup (60 ml) reserved pasta water
• 2 tbsps (30 ml) water for slurry
• 1 tbsp (8 g) cornstarch
• 1 lb (454 g) ground beef 93% lean
• 1 tbsp (15 ml) sesame oil
• 5 cloves garlic minced
• 1 tbsp (15 g) tomato paste
• 1 tbsp (8 g) minced fresh ginger
• ½ cup (120 ml) low-sodium soy sauce
• ¼ cup (60 ml) honey
• ¼ cup (60 ml) low-sodium beef broth
• 3 tbsps (45 ml) hoisin sauce
• ½ tsp (~1 g) red pepper flakes
• ½ tsp (~1 g) black pepper
• ⅛ tsp (~ 0.75) kosher salt
• 3 green onions, chopped (green parts only)
• 1 tbsp (9 g) sesame seeds

Instructions

• Bring a large pot of water to a boil and cook the spaghetti according to the package directions, about 10 minutes. Reserve ¼ cup (60 mL) of the pasta water, then drain the noodles and set them aside.
  12 oz (340 g) dry spaghetti noodles, ¼ cup (60 ml) reserved pasta water
• In a small bowl, mix the water and cornstarch together to make a slurry and set it aside.
  2 tbsps (30 ml) water, 1 tbsp (8 g) cornstarch
• Using the same pot, add the ground beef, sesame oil, and garlic. Cook over medium heat for 6 to 8 minutes, breaking up the meat as it browns. Drain any excess fat if needed.
  1 lb (454 g) ground beef, 1 tbsp (15 ml) sesame oil, 5 cloves garlic
• Stir in the tomato paste and ginger and cook for 3 minutes, letting the flavors blend.
  1 tbsp (15 g) tomato paste, 1 tbsp (8 g) minced fresh ginger
• Add the soy sauce, honey, beef broth, hoisin sauce, red pepper flakes, black pepper, and salt. Stir until everything is combined, then pour in the cornstarch slurry. Continue stirring until the sauce thickens slightly and coats the spoon.
  ½ cup (120 ml) low-sodium soy sauce, ¼ cup (60 ml) honey, ¼ cup (60 ml) low-sodium beef broth, 3 tbsps (45 ml) hoisin sauce, ½ tsp (~1 g) red pepper flakes, ½ tsp (~1 g) black pepper, ⅛ tsp (~ 0.75) kosher salt
• Add the cooked spaghetti and reserved pasta water to the pot. Toss everything together until the noodles are coated. Remove from the heat and top with chopped green onions and sesame seeds before serving.
  3 green onions, chopped (green parts only), 1 tbsp (9 g) sesame seeds

Notes

• Uses 93/7 ground beef for a leaner take that still brings plenty of flavor.
• If you like more sauce, add a splash of broth or water right before serving.
• The sauce thickens as it cools, same as a restaurant stir-fry.
• Tongs help the noodles get evenly coated instead of clumping.
• A light drizzle of sesame oil before serving gives it that final takeout finish.

 

 

If you’re making these Mongolian beef noodles, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

 

Nutrition info is an estimate and will also vary depending on the brands you use.

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Nutrition Facts

Easy Mongolian Beef Noodles

Amount Per Serving (280 g)

Calories 433 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 4g25%

Polyunsaturated Fat 3g

Monounsaturated Fat 5g

Cholesterol 55mg18%

Sodium 800mg35%

Potassium 500mg14%

Carbohydrates 53g18%

Fiber 2g8%

Sugar 10g11%

Protein 25g50%

Vitamin A 167IU3%

Vitamin C 4mg5%

Calcium 75mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made these Mongolian Beef Noodles? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.