Mongolian Ground Beef Noodles: A 30-Minute Weeknight Wonder with Big Flavor

We’ve all been there—it’s 6 PM, you’re tired, everyone’s asking, “What’s for dinner?” and takeout sounds tempting. But wait—before you reach for the phone, meet your new dinner superhero: Mongolian Ground Beef Noodles.

This dish is everything you need after a long day: fast, flavorful, satisfying, and loaded with pantry staples. Plus, the sweet-savory sauce (thanks to brown sugar, soy sauce, and a kick of hoisin sauce) clings to every strand of pasta like a hug in a bowl.

I’m Olivia from YumtasticRecipes.com, and this is one of those “I can’t believe I made this” kind of meals. It’s my go-to when I need something comforting but don’t want to stand over the stove all night. Bonus: it pleases picky eaters and adventurous eaters alike!

Why You’ll Love These Mongolian Ground Beef Noodles

• Ready in 30 minutes—even with interruptions from hungry family members.

• Uses linguine for a fun spin on classic Asian noodles.

• Packed with flavor from garlic, soy, and hoisin sauce.

• An ideal ground beef dinner that transforms basic ingredients into something special.

• Budget-friendly and crowd-pleasing!

Mongolian Ground Beef Noodles

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Olivia Hartwellen
• Total Time: 30 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

A 30-minute Asian-inspired noodle dish with savory-sweet Mongolian sauce, ground beef, and linguine. Comforting, budget-friendly, and perfect for busy nights.

---

Ingredients

Scale 1x2x3x

For the Sauce

• 67 g brown sugar

• 60 ml beef broth

• 80 ml soy sauce

• 45 ml hoisin sauce

• 1 g ground ginger

• 1 g ground black pepper

• Pinch of red pepper flakes (optional)

For the Noodles & Beef

• 450 g ground beef

• 5 cloves garlic, minced

• 280 g linguine

• 8 g cornstarch + 30 ml water (slurry)

• 4 green onions, sliced (for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cook the Noodles: Boil linguine in salted water until al dente (8–10 minutes). Drain and set aside.

2. Brown the Beef: In a skillet over medium heat, cook ground beef for 6–8 minutes until browned. Drain excess fat.

3. Add Flavor: Stir in garlic and cook 1 minute. Add brown sugar, broth, soy sauce, hoisin sauce, ginger, black pepper, and red pepper flakes. Stir well.

4. Thicken Sauce: Mix cornstarch with water, add to skillet, and stir 2–3 minutes until sauce thickens.

5. Combine with Noodles: Toss the cooked linguine into the skillet until coated with sauce.

6. Serve: Garnish with green onions and serve hot.

Notes

Substitute linguine with spaghetti, ramen, or rice noodles.

Add vegetables like broccoli, carrots, or snap peas for nutrition.

Sauce thickness can be adjusted with extra broth or soy sauce.

Store leftovers in the fridge for 3 days; reheat in a skillet for the best texture.

The sauce can be made ahead and kept up to 4 days refrigerated.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop (boiling + sautéing)
• Cuisine: Asian-American (fusion)

Ingredients

For the Sauce:

• 67 g brown sugar

• 60 ml beef broth

• 80 ml soy sauce

• 45 ml hoisin sauce

• 1 g ground ginger

• 1 g ground black pepper

• Pinch of red pepper flakes (optional)

For the Noodles & Beef:

• 450 g ground beef

• 5 cloves garlic, minced

• 280 g linguine

• 8 g cornstarch + 30 ml water (for thickening)

• 4 green onions, sliced (for garnish)

Instructions

1. Cook the Noodles

Boil a large pot of salted water. Toss in the linguine and cook until al dente (8–10 minutes). Drain and set aside. Don’t rinse—those noodles want to cling to the sauce!

2. Brown the Beef

In a large skillet over medium heat, cook the ground beef until fully browned and no pink remains—about 6–8 minutes. Drain off any excess fat.

3. Add the Flavor

Stir in the minced garlic and cook for just 1 minute. Then add the brown sugar, beef broth, soy sauce, hoisin sauce, ground ginger, black pepper, and red pepper flakes (if using). Stir to combine—it should smell amazing already.

4. Thicken the Sauce

In a small bowl, mix cornstarch with water to create a slurry. Pour it into the skillet and stir constantly for 2–3 minutes, until the sauce thickens slightly.

5. Bring It All Together

Add the cooked linguine to the skillet. Toss everything together so the noodles get beautifully coated with the glossy sauce.

6. Garnish & Serve

Top with sliced green onions and serve hot. Maybe with chopsticks… or a big fork. You do you.

Cooking Tips for Mongolian Ground Beef Noodles

• Use what you have: No linguine? Spaghetti, fettuccine, or even ramen noodles work great.

• Please don’t skip the slurry: That cornstarch mix gives the sauce its luscious cling-factor.

• Craving veggies? Add shredded carrots, snap peas, or broccoli for extra nutrition and color.

• Like it spicy? Double the red pepper flakes or drizzle with sriracha.

• Make it saucier: Add a splash more broth or soy if you like your noodles extra wet (in a good way).

• Don’t overcook the garlic: It goes from fragrant to burnt real quick—just a minute will do.

My Go-To “Emergency Dinner”

You know that 5 PM panic when you haven’t planned dinner and the family’s creeping toward hunger? That’s how I discovered these Mongolian Ground Beef Noodles. I had ground beef, some hoisin in the back of the fridge, and a box of pasta. The result? Pure magic.

My son calls it “beefy soy spaghetti,” and honestly, he’s not wrong. It has that sweet-salty-savory vibe that makes you want to eat straight from the skillet. One time, I served it for guests, thinking it was “just a quick dinner,” and they asked for the recipe before dessert. It’s that kind of dish.

What to Serve with Mongolian Ground Beef Noodles

• Crispy egg rolls or spring rolls make a perfect appetizer.

• A simple Asian cucumber salad (sliced cukes, rice vinegar, sesame oil) balances the richness.

• Steamed edamame with sea salt = quick, healthy side.

• For a heartier plate, add sautéed bok choy or garlic green beans.

• A light miso soup or clear broth can round things out nicely.

And don’t forget a drizzle of chili oil if you like a little fire!

How to Store & Reheat

• Refrigerate: Store leftovers in an airtight container for up to 3 days.

• Reheat: A quick stir-fry in a skillet brings back that fresh-tossed flavor. You can also microwave it in 30-second bursts (add a splash of water first).

• Freeze: While possible, the noodles can go a little mushy. If freezing, freeze the beef and sauce alone, then cook the noodles fresh when you’re ready to eat.

• Make-ahead tip: The sauce can be made and stored separately up to 4 days ahead, which makes tossing everything together a breeze when you’re short on time.

FAQs

Can I make this with ground turkey or chicken?

Yes! Turkey or chicken makes this dish lighter. Just keep an eye on the seasoning—they’re milder than beef, so you might need a splash more soy or hoisin.

What type of noodles are best?

Linguine is great because it holds sauce well, but spaghetti or rice noodles work too. If you’re going gluten-free, try soba or GF pasta.

Is hoisin sauce pasta kid-friendly?

Absolutely! It’s sweet and savory, with no heat unless you add pepper flakes. Most kids love it—mine even asked to pack it for lunch!

Can I make this ahead?

Yep. Cook the beef and sauce, store separately from the noodles, and reheat together for best texture. Add fresh green onions right before serving.

Can I double the recipe?

Yes, easily! This is a great crowd-pleaser and reheats well, so go ahead and make extra for lunches or leftovers.

There’s something deeply satisfying about a meal that checks all the boxes: easy, fast, flavorful, and comforting. These Mongolian Ground Beef Noodles are that meal. They take simple, humble ingredients and turn them into a dinner that feels special—without dirtying every pan in the kitchen. Whether you’re cooking for two or a hungry household, this is one of those recipes that earns a permanent spot in your weekly rotation.