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.

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

Prep Time 10

Cook Time 15

Total Time 25

Servings

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