These 15-minute Mongolian beef noodles are the ultimate answer to busy weeknights when you need something super quick, easy and simply downright delicious.
Quicker (and tastier!) than takeout, these beef noodles strike the perfect balance of sweet, savoury and just a hint of spice (or more if you prefer it fiery.)
It's an unwavering comfort hero that has a way of disappearing in a flash, so make sure you’ve got ample to go around the table!
Plus, it’s a total lifesaver as leftovers. The flavours actually improve overnight! Go ahead and double the recipe to treat yourself to a stress-free dinner the next day.
Jump to:
What's to love about this recipe
- Ready in just 15 minutes.
- A harmonious blend of sweet, savoury and mildly spicy.
- The flavours deepen overnight, making it perfect for lazy leftovers the next day.
- Tailor the spice level to suit your taste.
- Uses everyday pantry staples.
- A simple Asian beef noodle stirfry that satisfies even the most discerning palates.
For more comfort-on-a-plate-pasta, try our bolognese pasta bake, creamy steak pasta with whisky sauce, or the ever-popular Gigi Hadid vodka pasta! Or have a gander at this collection of our favourite pasta recipes.
Key ingredient notes and substitutions
Ground beef (beef mince)
For this recipe, we use plain old ground beef (mince), but we recommend choosing a leaner cut with about 10% fat content (90% lean meat).
This helps prevent excess fat from cooking out and ensures the beef is nice and crumbly.
The key is to let the beef dry out a bit before adding the sauce, so it absorbs the flavours better and doesn’t become greasy.
If you prefer a fattier beef, such as 20% fat content, it will still work - just make sure to drain off any excess fat before adding the sauce to prevent the dish from becoming too saucy.
For a leaner option, you can substitute ground turkey or chicken. While it’s a great alternative, keep in mind that it won’t quite match the depth of flavour that beef provides.
Dark soy sauce
We use dark soy sauce for its richness and beautiful, deep colour. It also adds a stronger, more complex flavour than regular soy sauce.
We don’t need to add extra salt to the recipe because the soy sauce and beef stock provide just the right amount of seasoning.
If you prefer to control the salt level, you can swap for a low-sodium soy sauce.
Linguini
Linguini works well here for its texture and the substantial feel it adds to the dish.
If you prefer, you can substitute it with other noodles like ramen, rice noodles or udon.
For a low-carb option, zucchini noodles or spaghetti squash are good choices.
Garlic and ginger
For the best flavour, use freshly grated, chopped or crushed garlic and ginger.
You can also use the pastes for a quicker option, but we really don’t recommend ground garlic or ginger (the powdered stuff) - they just don’t deliver the same depth of flavour.
Red chilli flakes
The amount of chilli flakes you use can be easily adjusted to suit your spice tolerance.
We recommend starting with ½ teaspoon for a mild kick - this is a safe amount that most kids and spice-sensitive eaters will enjoy.
If you love spice, feel free to add more!
Alternatively, you can swap the flakes with chilli paste or freshly chopped red chillies, just be sure to adjust carefully if you're going for a hotter version.
You might also like...
Step-by-step instructions
1. In a medium bowl, combine all the sauce ingredients and whisk until smooth. Set aside.
2. Cook the linguini according to the package instructions, making sure to salt the water well. Avoid overcooking, retaining a slight bite to the pasta. Drain well in a colander.
While the pasta is cooking, begin preparing the ground beef.
3. Heat the oil in a large frying pan over medium heat. Add the ground beef and cook for 5-7 minutes, breaking it apart as it cooks, until browned and crumbly.
4. Add the crushed garlic and ginger to the pan, stirring them through the beef. Cook for 1 minute, until fragrant.
5. Pour the sweet and savoury sauce over the cooked beef and stir well to combine, ensuring the meat is evenly coated.
6. Cook for 2-3 minutes, until the sauce thickens and reduces slightly. You want enough sauce to coat the pasta, but not too much that it becomes overly liquidy.
7. Add the chopped green onions and stir through the sauce for 1 minute.
8. Add the cooked and drained pasta to the pan.
9. Gently toss the pasta to combine with the sauce, using two forks or kitchen tongs to mix everything evenly.
10. Finish with extra sliced green onions and a generous sprinkle of sesame seeds. You can also sprinkle on more red chilli flakes if you’d like an extra kick of heat.
Top Tips
Use lean meat for a crumblier texture
Lean ground beef (around 90% lean) gives a better, crumblier texture.
If you use fattier beef, make sure to spoon off any excess fat after browning before adding the sauce.
Don’t overcook the pasta
Cook the pasta al dente, with a slight bite.
Overcooked pasta becomes mushy and bland and may break apart when mixed with the meat sauce.
Time the pasta and meat together
To prevent the pasta from sticking, try to have it ready at the same time as the meat sauce.
The strands will stick together if the pasta cools or sits too long.
If you're worried, cook the sauce first and then the pasta.
Check the sauce consistency
Before adding the sweet and savoury sauce, ensure the meat sauce is thick enough to coat the pasta, but not too watery.
You want a nice balance, so the sauce clings to the noodles without being overly saucy.
Serving suggestions
Pair with vegetables: Serve alongside steamed broccoli, bok choy or sautéed mushrooms.
Serve with pickled veggies: The acidity from pickled vegetables like kimchi or pickled cucumber balances the richness of the noodles.
Serve with a side of egg rolls: Pair the noodles with crispy egg rolls or spring rolls as a side dish.
Storage, reheating and freezing
Storage
Store leftover noodles in an airtight container in the fridge for up to 3 days. Let the dish cool down before putting it in the fridge.
Reheating
Reheat in a pan on medium heat, adding a little water or broth if it gets too thick. You can also microwave it, stirring halfway through.
Freezing
You can freeze the noodles for up to three months in airtight containers.
Keep in mind that pasta may become a little mushy once frozen, defrosted and reheated.
If you're making this recipe with freezing in mind, slightly undercook the pasta to help maintain better texture after freezing and reheating.
More quick dinner ideas
Recipe
Mongolian Ground Beef Noodles
Equipment
- 1 large pot for the pasta
- 1 large frying pan
Ingredients
For the sauce
- 8 tablespoons dark soy sauce - or low-sodium soy sauce
- 5 tablespoons hoisin sauce
- ½ cup (120ml) beef broth made from one bouillon cube - or beef stock
- 1 tablespoon sesame oil
- 3 tablespoons brown sugar
- ½ teaspoon chilli flakes
- ½ teaspoon black pepper
- 1 teaspoon cornstarch
For the pasta
- 9 oz (250g) linguini
- salt to taste
For the ground beef
- 1 tablespoon vegetable oil
- 1 lb (450g) ground beef - preferably 90% lean (10% fat)
- 4 teaspoons minced garlic - or garlic paste
- 3 teaspoons minced ginger - or ginger paste
- 4 green onions, chopped - or spring onions
- sesame seeds for garnish
Instructions
- In a medium bowl, combine all the sauce ingredients and whisk until smooth. Set aside.8 tablespoons dark soy sauce, 5 tablespoons hoisin sauce, ½ cup (120ml) beef broth made from one bouillon cube, 1 tablespoon sesame oil, 3 tablespoons brown sugar, ½ teaspoon chilli flakes, ½ teaspoon black pepper, 1 teaspoon cornstarch
- Cook the linguini according to the package instructions, making sure to salt the water well. Avoid overcooking, retaining a slight bite to the pasta. Drain well in a colander.While the pasta is cooking, begin preparing the ground beef.9 oz (250g) linguini, salt to taste
- Heat the oil in a large frying pan over medium heat. Add the ground beef and cook for 5-7 minutes, breaking it apart as it cooks, until browned and crumbly.1 tablespoon vegetable oil, 1 lb (450g) ground beef
- Add the crushed garlic and ginger to the pan, stirring them through the beef. Cook for 1 minute, until fragrant.4 teaspoons minced garlic, 3 teaspoons minced ginger
- Pour the sauce over the cooked beef and stir well to combine, ensuring the meat is evenly coated.
- Cook for 2-3 minutes, until the sauce thickens and reduces slightly. You want enough sauce to coat the pasta, but not too much that it becomes overly liquidy.
- Add the chopped green onions and stir through the sauce for 1 minute.4 green onions, chopped
- Add the cooked and drained pasta to the pan.
- Gently toss the pasta to combine with the sauce, using two forks or kitchen tongs to mix everything evenly.
- Finish with extra sliced green onions and a generous sprinkle of sesame seeds. You can also sprinkle on more red chilli flakes if you’d like an extra kick of heat.sesame seeds for garnish
Notes
Top Tips
Use lean meat for a crumblier texture
Lean ground beef (around 90% lean) gives a better, crumblier texture. If you use fattier beef, make sure to spoon off any excess fat after browning before adding the sauce.Don’t overcook the pasta
Cook the pasta al dente, with a slight bite. Overcooked pasta becomes mushy and bland and may break apart when mixed with the meat sauce.Time the pasta and meat together
To prevent the pasta from sticking, try to have it ready at the same time as the meat sauce. The strands will stick together if the pasta cools or sits too long. If you're worried, cook the sauce first and then the pasta.Check the sauce consistency
Before adding the sweet and savoury sauce, ensure the meat sauce is thick enough to coat the pasta, but not too watery. You want a nice balance, so the sauce clings to the noodles without being overly saucy.**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
Penny says
Loved this! Family loved it! Love, love love!
Lisa says
I made this for dinner tonight with rice noodles instead of fettuccine. Everyone’s plate was clean and seconds were had! Thank you for a great recipe, we will definitely be having this again.
Maretha Corbett says
Lisa, that’s amazing! Love the rice noodle swap - sounds like a perfect match. So happy it was a hit with everyone (clean plates are the best kind of compliment!).
Thanks for trying it and for sharing!
Maretha x