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Effortless Mongolian Noodles that taste as good as take-out.
These Mongolian Noodles have become one of those go-to dinners I can count on when the day gets away from me; Ramen noodles, ground beef and veggies is basically all you need and it comes together in 30 minutes, which feels like a small miracle on a busy night. It’s packed with veggies and protein, especially when I swap the beef for ground chicken or turkey). Top with sriracha or chili crisp if you like a kick of heat, and you'll thank me later!
Check out all of my 30-minute meals, like Lemon Chicken Pasta, Thai Basil Chicken, or Hamburger Gravy!
Lauren Allen
How to Make Mongolian Noodles
Cook Noodles and Make Sauce: Cook noodles according to package instructions. Drain and set aside. For the sauce, stir together soy sauce, hoisin, water, cornstarch, ginger, honey, sesame oil, and red pepper then set aside.Cook Meat and Veggies: Season ground beef with salt and pepper and cook in a large wok or skillet over medium heat, breaking into small pieces as it cooks, until browned. Push to the side of the pan (remove grease if necessary). Add grated carrot, bell pepper, snap peas, and the whites of the green onion and sauté for 2-3 minutes. Add garlic and stir. Combine with ground beef. Add noodles and sauce and toss well to coat. Garnish with green onion. Serve in bowls with a little sriracha and chili crisp, if desired. Enjoy immediately!
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Four images showing how to make Mongolian Noodles by making the sauce, cooking the beef and veggies, then combining it all together with the noodles.
Lauren Allen
This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.
