Mongolian Beef Noodles

Try this delicious family-friendly recipe for Mongolian beef noodles. It's a quick and easy one-pot meal that will satisfy your takeout craving. The Asian flavors of sesame oil, soy sauce, ginger and hoisin come together in 30 minutes for the best homemade takeout!

Course Main Course, Side Dish

Cuisine American, Asian

Keyword Mongolian Beef Noodles

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 352kcal

Author Cathy Pollak

Equipment

Ingredients

12 oz. spaghetti noodles
1/4 cup reserved pasta water
2 tbsps. water
1 tbsp. cornstarch
1 lb. ground beef (93% lean)
1 tbsp. sesame oil
5 garlic cloves, minced
1 tbsp. tomato paste
1 tbsp. minced fresh ginger
1/2 cup low-sodium soy sauce
1/4 cup honey
1/4 cup low-sodium beef broth
3 tbsps. hoisin sauce
1/2 tsp. red pepper flakes
1/2 tsp. black pepper
1/8 tsp. kosher salt
3 green onions, chopped (green parts only)
1 tbsp. sesame seeds

Instructions

Bring a large pot of water to a boil and cook the spaghetti according to the directions. Approximately 10 minutes. Reserve 1/4 cup of pasta water to use at the end of the recipe. Drain the pasta.
12 oz. spaghetti noodles, 1/4 cup reserved pasta water
Make a cornstarch slurry by mixing the water and cornstarch together. Set aside
2 tbsps. water, 1 tbsp. cornstarch
After the spaghetti is made use the same pot to add the ground beef, sesame oil and garlic. Cook for 6-8 minutes or until the meat is no longer pink. Drain any fat if needed.
1 lb. ground beef (93% lean), 1 tbsp. sesame oil, 5 garlic cloves, minced
Add the tomato paste and ginger to the pot. Cook for 3 minutes.
1 tbsp. tomato paste, 1 tbsp. minced fresh ginger
Add the soy sauce, honey, beef broth, hoisin sauce, red pepper flakes, black pepper and salt. Mix until combined.
1/2 cup low-sodium soy sauce, 1/4 cup honey, 1/4 cup low-sodium beef broth, 3 tbsps. hoisin sauce, 1/2 tsp. red pepper flakes, 1/2 tsp. black pepper, 1/8 tsp. kosher salt
Add the cornstarch slurry. Stir until combined and the sauce gets thick.
To the pot add the pasta and pasta water. Continue cooking until the spaghetti is coated and the sauce is thick.
Remove from the heat and top with green onions and sesame seeds.
3 green onions, chopped (green parts only), 1 tbsp. sesame seeds

Notes

For optimal outcomes when making these Mongolian beef noodles, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition