Mongolian noodles are a Chinese-American restaurant-style dish of wheat noodles tossed with beef, vegetables, and a glossy garlic-ginger sauce; despite the name, this version is not a traditional Mongolian preparation. The sweet-salty sauce clings to the noodles, and ground beef makes the meal quick to cook, with plenty of room for family and regional variations.
Ingredients
- 12 oz (340 g) dried wheat noodles, such as lo mein noodles, udon, or linguine
- 1 lb (454 g) lean ground beef
- 2 cups (180 g) small broccoli florets
- 1 tablespoon (15 ml) neutral cooking oil, such as canola or avocado oil
- 4 garlic cloves (about 12 g), finely chopped
- 1 tablespoon (15 g) finely grated fresh ginger
- ⅓ cup (80 ml) regular soy sauce
- ½ cup (120 ml) water
- ⅓ cup (67 g) packed light brown sugar
- 1 tablespoon (8 g) cornstarch
- 1 tablespoon (15 ml) unseasoned rice vinegar
- 1 teaspoon (5 ml) toasted sesame oil
- ¼ teaspoon (0.5 g) red pepper flakes, optional
- 4 scallions (about 40 g), thinly sliced, white and green parts separated
- 1 tablespoon (9 g) sesame seeds, optional, for serving
- Water for boiling the noodles, as directed on the package
Instructions
- Prepare the ingredients, about 18 minutes. Cut the broccoli into bite-size florets, chop the garlic, grate the ginger, and slice the scallions. In a small bowl, whisk together the soy sauce, ½ cup (120 ml) water, brown sugar, cornstarch, rice vinegar, sesame oil, and red pepper flakes if using. Whisk until no dry cornstarch remains; it settles quickly, so give the sauce another stir just before adding it to the pan.
- Boil the noodles. Bring a large pot of water to a boil and cook the noodles according to their package directions until just tender. Check a minute or two before the package’s suggested time because noodles will soften further when tossed with hot sauce. Drain well. If they must sit for a few minutes, toss them with a small splash of neutral oil to reduce sticking; do not rinse unless the package specifically recommends it.
- Brown the beef. While the noodles cook, heat the neutral oil in a large skillet or wok over medium-high heat. Add the ground beef and the sliced white parts of the scallions. Break the meat into small crumbles and cook for about 7–9 minutes, stirring occasionally, until browned and no longer pink. Check a thick piece or clump with a food thermometer: USDA FSIS guidance sets the safe minimum for ground beef at 160°F (71°C). If needed, continue cooking and check again.
- Cook the broccoli and aromatics. If the skillet has an excessive amount of fat, carefully spoon some out, leaving a little behind for flavor. Add the broccoli and cook for 2–3 minutes, stirring often. Add the garlic and ginger and stir for about 30 seconds, just until fragrant; garlic can turn bitter if it scorches. For firmer broccoli, add it a minute later; for softer florets, cook it for an extra minute or two.
- Thicken the sauce. Stir the prepared sauce once more and pour it into the skillet. Bring it to a gentle bubble, stirring so the cornstarch does not settle or form lumps. Simmer for 1–2 minutes, until the sauce looks glossy and lightly thickened. It should coat a spoon but still be loose enough to spread through the noodles. If it becomes too thick, stir in water 1 tablespoon (15 ml) at a time.
- Toss and serve. Add the drained noodles and sliced green scallion tops. Use tongs to turn everything together for 1–2 minutes, coating the noodles evenly and letting them warm through. Taste and adjust with a splash of soy sauce for more salt or a little water if the sauce is too intense. Divide among bowls and finish with sesame seeds if desired.
Tips
- Choose noodles that suit the sauce. Dried lo mein noodles give a familiar takeout-style chew, while udon makes the bowl thicker and softer. Linguine or spaghetti works if specialty noodles are unavailable; the result is less traditional in texture but still catches the sauce well. Follow the package timing rather than assuming all wheat noodles cook alike.
- Keep the pan hot, but avoid overcrowding. A wide skillet helps ground beef brown rather than steam. If your pan is small, brown the beef in two batches and return it to the skillet before adding the broccoli. Breaking the meat into small crumbles also makes it easier to distribute through the noodles.
- Balance the sauce to your taste. Soy sauce brands vary in saltiness, so taste the finished sauce before adding extra salt. Use low-sodium soy sauce if you prefer a gentler savory flavor, then add a little more at the end if needed. For a thicker sauce, simmer briefly; for a thinner coating, loosen it with water rather than adding more oil.
- Use fresh aromatics when possible. Fresh ginger and garlic give the sauce a bright, fragrant edge. Ground ginger can substitute in a pinch—start with ½ teaspoon (1 g)—but it tastes less fresh and can be more pronounced. Rice vinegar adds mild acidity; apple cider vinegar can stand in at the same amount, with a slightly fruitier note.
Serving Suggestions
Serve these noodles hot as a complete weeknight meal, with extra scallions or sesame seeds at the table. The dish already includes beef, noodles, and broccoli, so additional sides are optional. For a lighter, crisp contrast, add cucumber slices dressed with rice vinegar, a pinch of sugar, and a little salt. Steamed greens, such as bok choy or green beans, are another easy side; keep their seasoning simple so it does not compete with the sweet-salty sauce.
For a family-style meal, transfer the noodles to a warm serving bowl and offer chili crisp or sliced fresh chiles on the side. That lets each person choose their level of heat without making the whole pan spicy. If serving a group, have the toppings ready before tossing the noodles, because the sauce coats best while everything is hot. A squeeze of lime is not traditional to this restaurant-style flavor profile, but a small wedge can brighten an individual serving if the sauce tastes especially rich.
Variations
Use sliced steak: Replace the ground beef with 1 lb (454 g) thinly sliced flank or sirloin steak. Cut across the grain and sear in batches so the pan stays hot. Whole cuts of beef have a USDA FSIS safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest; check a representative thicker piece with a thermometer before slicing or serving. Because thin strips are difficult to measure accurately, use evenly cut pieces and avoid crowding the pan. Add cooked steak back with the sauce so it does not overcook.
Make it vegetarian: Swap the beef for 14 oz (400 g) extra-firm tofu, pressed and cubed, or 12 oz (340 g) sliced mushrooms. Brown tofu in batches for a firmer exterior; mushrooms release moisture, so cook them until that liquid evaporates. Use vegetarian oyster-style sauce only if desired, and check its label, since the recipe does not require oyster sauce. The tofu version is milder, while mushrooms make the sauce taste earthier.
Change the vegetables or heat: Replace broccoli with 1½ cups (150 g) thinly sliced bell pepper, 2 cups (120 g) shredded cabbage, or a mixture of both. Add quick-cooking vegetables after browning the beef and adjust their cooking time to keep the texture you like. Increase the red pepper flakes to ½ teaspoon (1 g) for a noticeable but moderate kick, or leave them out for a mild bowl.
Adjust the sweetness: Brown sugar provides the familiar rounded sweetness associated with Mongolian-style sauces. Start with ¼ cup (50 g) instead of ⅓ cup (67 g) if you prefer a less sweet result, then taste after simmering. Honey can replace the sugar in the same volume, though it gives the sauce a more floral flavor and may make it thicken a little differently.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, divided into shallow airtight containers so they cool promptly. They keep for 3–4 days in the refrigerator. The noodles will absorb sauce as they sit, so leftovers may seem less glossy than the freshly cooked dish; that is normal. For longer storage, freeze in airtight portions for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating, or reheat from frozen in a covered pan over low heat with a splash of water.
Reheat only the portion you plan to eat, either in a skillet over medium heat or in the microwave, stirring partway through. Add water 1 tablespoon (15 ml) at a time if the sauce has tightened. Heat leftovers to 165°F (74°C), checking the center with a food thermometer, as recommended by USDA FSIS. Avoid repeatedly cooling and reheating the full batch; dividing it into single-meal portions makes it easier to handle safely and keeps the noodles from becoming overly soft.
Frequently Asked Questions
Are Mongolian noodles actually from Mongolia?
No. This recipe is based on a Chinese-American restaurant-style dish often called Mongolian beef, served here with noodles. The name does not mean it represents a traditional Mongolian noodle preparation. Restaurant and home versions vary in the cut of beef, vegetables, noodle type, and sweetness of the sauce.
What noodles are best for this recipe?
Lo mein-style wheat noodles are a natural fit because they are chewy and easy to toss. Udon is thicker and softer, while linguine or spaghetti is a practical supermarket substitute. Use the package directions for cooking time, drain the noodles thoroughly, and avoid overcooking them before they meet the sauce.
Can I make the sauce ahead?
Yes. Whisk the sauce ingredients together and refrigerate them in a covered container for up to 2 days. The cornstarch will settle, so stir or shake the mixture thoroughly before pouring it into the hot skillet. Keep the sauce refrigerated until you are ready to cook rather than leaving it at room temperature.
Why did my sauce turn out too thick?
It may have simmered too long, or the cornstarch may have been measured generously. Stir in warm water a tablespoon at a time until the noodles loosen and the sauce coats them rather than clumping. If it is too thin, simmer it briefly while stirring; it will continue to thicken as it bubbles and as it cools slightly.
Can I make Mongolian noodles gluten-free?
Use gluten-free rice noodles or another noodle labeled gluten-free, and replace regular soy sauce with certified gluten-free tamari. Check the labels on every packaged ingredient, including cornstarch blends and chili condiments if you add them. Rice noodles can become soft quickly, so cook them according to their package instructions and toss them gently with the sauce.
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).