Mongolian Ground Beef Noodles
A quick 15-minute Mongolian ground beef noodles recipe with linguine, beef mince, garlic, ginger, spring onions and a glossy sweet-savoury sauce. Perfect for busy weeknights and easy leftovers.
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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 - reduce slightly if you prefer a less sweet sauce.
- ½ teaspoon chilli flakes
- ½ teaspoon black pepper
- 1 teaspoon cornstarch
For the pasta
- 9 oz (250g) linguine
- 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
- Whisk the sauce ingredients together in a medium bowl until smooth. Make sure the cornflour/cornstarch is fully mixed in so the sauce thickens evenly later. 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 linguine according to the packet instructions until al dente. Salt the water well, then drain. While the pasta cooks, start the beef.9 oz (250g) linguine, 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. If there is excess fat in the pan, spoon it off.1 tablespoon vegetable oil, 1 lb (450g) ground beef
- Add the garlic and ginger. Cook for 1 minute, stirring, until fragrant.4 teaspoons minced garlic, 3 teaspoons minced ginger
- Pour the sauce over the beef and stir well. Let it bubble for 2–3 minutes, until glossy and slightly thickened.
- Add the spring onions and stir through for 1 minute.4 green onions, chopped
- Add the drained noodles to the pan.
- Toss gently with tongs until the noodles are evenly coated. The sauce should cling to the noodles rather than pool at the bottom of the pan.
- Serve hot with extra spring onions, sesame seeds and extra chilli flakes, if you like.sesame seeds for garnish
Notes
- Use lean ground beef/beef mince, about 10% fat or 90% lean. If using fattier beef, spoon off excess fat before adding the sauce.
- Cook the noodles until just al dente so they don’t turn soft when tossed with the sauce.
- If the noodles seem dry after reheating, add a splash of water or beef stock and toss again.
- For gluten-free noodles, use rice noodles and tamari, and check your stock and hoisin sauce if using.
- Use low-sodium soy sauce and low-salt beef stock if you prefer to reduce the salt.
**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
Calories: 626kcal | Carbohydrates: 73g | Protein: 36g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 2576mg | Potassium: 701mg | Fiber: 3g | Sugar: 20g | Vitamin A: 198IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 5mg
