Ground Beef Mongolian Noodles 🍜🥢
A quick and tasty noodle dish full of bold, savoury flavours! With tender mince, sweet-salty sauce, and chewy noodles, it's a proper crowd-pleaser for busy weeknights.
Ingredients
🍜 Linguine or udon noodles: 225g
🥩 Beef mince: 450g
🛢️ Vegetable oil: 1 tbsp
🧄 Garlic: 4 cloves, finely chopped
🫚 Fresh ginger: 1 tsp, grated
🥣 Soy sauce: 120ml
🍬 Brown sugar: 60g
🥄 Beef stock or water: 60ml
🥢 Hoisin sauce: 1 tbsp
🥄 Cornflour + 2 tbsp water: For thickening
🌶️ Red pepper flakes: ½ tsp (optional, for a kick)
🧅 Spring onions: 3, sliced
⚪ Sesame seeds: 1 tbsp
Method
🍳 Cook the noodles:
Bring a large pot of salted water to the boil. Cook the noodles until just tender, then drain and set aside.
🥄 Brown the beef:
Heat the oil in a frying pan or wok over medium-high heat. Add the mince and fry for 5–6 minutes, breaking it up as you go. Drain any extra fat if needed.
🧄 Add aromatics:
Stir in the garlic and ginger. Cook for 1–2 minutes until fragrant.
🥣 Make the sauce:
Add soy sauce, brown sugar, beef stock, and hoisin sauce. Stir and let it gently bubble.
🥄 Thicken things up:
Add the cornflour slurry and stir until the sauce thickens. Toss in red pepper flakes if you like a bit of heat.
🍜 Combine with noodles:
Add the cooked noodles to the pan and toss well so everything is coated in the glossy sauce.
🧅 Garnish and serve:
Top with sliced spring onions and a sprinkle of sesame seeds. Serve hot and enjoy!
Serving Information
⏱ Prep Time: 10 minutes
🔥 Cook Time: 15 minutes
🕰️ Total Time: 25 minutes
🍴 Serves: 4
🥗 Calories: ~450 per portion
Tips
🍜 Fresh udon noodles soak up the sauce beautifully—use them if you can.
🥡 Keeps well in the fridge for 2 days—just reheat gently with a splash of water.
🌱 Try swapping in chicken mince or Quorn for a lighter or veggie version.