Name: Mongolian Noodles with Ground Beef
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian-inspired
Ingredients: 1 lb ground beef; 8 oz noodles (lo mein or spaghetti); ¼ cup soy sauce; 2 tbsp brown sugar; 1 tsp ground ginger; 2 cloves garlic, minced; 1 tbsp sesame oil; 2 green onions, sliced; Salt and black pepper, to taste

Jump to Recipe

There are nights when the last thing you want to do is stand over the stove, juggling pots and pans while your stomach grumbles like an angry bear. That’s where Mongolian noodles with ground beef swoop in to save the day. This dish has all the flavors of your favorite takeout, but it comes together in less time than it takes to scroll through a delivery app menu. Plus, your wallet will thank you.

I love recipes like this because they’re proof that comfort food doesn’t have to be complicated. A little ground beef, a handful of noodles, and a sauce that’s equal parts sweet and savory—that’s all it takes to whip up a dish that feels indulgent yet approachable. Whether you’re a busy parent, a working professional, or someone who simply hates doing the dishes (hi, me too), this recipe is your ticket to a satisfying dinner without the stress.

Think of it as a cozy bowl of noodles that tastes like it came straight from your favorite restaurant—but without the high price tag or the mystery ingredients. Ready to make it? Let’s dive in!

Why You’ll Love This Mongolian Noodles with Ground Beef

It’s an easy dinner that’s ready in just 35 minutes.
The sweet-salty sauce clings to every strand of noodle, making each bite irresistible.
It’s a one-pan skillet recipe, which means fewer dishes and faster cleanup.
It’s takeout-style comfort food without the wait (or the delivery fees).

Ingredients You’ll Need

1 lb ground beef
8 oz noodles (lo mein or spaghetti)
¼ cup soy sauce
2 tbsp brown sugar
1 tsp ground ginger
2 cloves garlic, minced
2 green onions, sliced
1 tbsp sesame oil
Salt and black pepper to taste

How to Make It

Cook the noodles: Bring a pot of salted water to a boil. Cook the noodles until tender, drain, rinse, and set aside.
Brown the beef: In a large skillet, cook the ground beef over medium heat until no longer pink, about 6–8 minutes. Drain any excess fat.
Build the sauce: Stir in garlic, soy sauce, brown sugar, and ginger. Let it simmer for about 5 minutes so the flavors come together.
Toss it all together: Add the noodles to the skillet, drizzle in sesame oil, and toss until evenly coated. Adjust with salt and pepper if needed.
Finish strong: Top with sliced green onions and serve hot.

Cooking Tips for the Best Results

If you don’t have lo mein noodles, spaghetti works beautifully—it soaks up the sauce just as well.
Love a little heat? Add a pinch of red pepper flakes or a drizzle of sriracha for a spicy kick.
Don’t overthink the sauce—if it looks a little thin at first, the noodles will soak it right up.
If you’re doubling the recipe for a bigger crowd, use a larger skillet so everything tosses together nicely (no noodle casualties left on the counter!).

A Little Story from My Kitchen

The first time I made this dish, it was on a rainy Thursday evening when my kids were begging for takeout but our budget was begging me not to. I rummaged through the pantry, found a pack of spaghetti, and thought, “Close enough.” A little soy sauce here, a sprinkle of brown sugar there, and suddenly the kitchen smelled like our favorite noodle spot downtown.

My family devoured it in silence—a rare moment when no one was asking for ketchup, salt, or (heaven help me) peanut butter on their dinner. That’s when I knew this dish was a keeper. Now, it’s become one of my go-to weeknight dinners, especially when I want something satisfying without a lot of fuss.

What to Serve with Mongolian Noodles

These noodles are hearty enough to shine on their own, but if you’re in the mood to round out the meal, here are some ideas:

Steamed or roasted veggies: Broccoli, snow peas, or bok choy add freshness.
Egg rolls or dumplings: Perfect for keeping that takeout vibe alive.
Simple salad: A crisp cucumber salad with a splash of rice vinegar pairs beautifully.
Something sweet: Finish with fresh fruit or even a scoop of vanilla ice cream for balance.

How to Store Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or soy sauce to loosen things up, since the noodles tend to soak in more sauce overnight.

For longer storage, freeze the beef-sauce mixture separately from the noodles for up to 2 months. When you’re ready, just cook fresh noodles and toss everything together—it’ll taste just as good as the first time.

FAQs About Mongolian Noodles with Ground Beef

Can I substitute ground beef?

Absolutely! Ground turkey, chicken, or even plant-based crumbles work great.

Do I have to use lo mein noodles?

Nope—spaghetti or linguine are perfect pantry-friendly swaps.

How can I make this spicier?

Add chili flakes, sriracha, or a spoonful of chili garlic sauce for a fiery twist.

Can I double this recipe?

Yes! Just use a larger skillet so the sauce coats all the noodles evenly.

A Final Bite

There’s something magical about sitting down with a big bowl of noodles after a long day. Mongolian noodles with ground beef bring together everything we love about comfort food: rich flavor, easy preparation, and that “just like takeout” satisfaction. It’s the kind of meal you’ll turn to again and again—whether you’re feeding your family or just treating yourself.

So, the next time you’re tempted to hit “order now” on your favorite takeout app, give this recipe a try instead. You might just discover that your kitchen is the best restaurant in town.

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