Mongolian Ground Beef Noodles

35 min | easy

Bowl of Mongolian-style ground beef noodles: fettuccine coated in a glossy brown soy-based sauce with crumbled beef, topped with chopped green onions and sesame seeds, on a white surface with a gray napkin beside it.

Published Jun 2, 2025

Prep Time	Cook Time	Total Time
15 min	20 min	35 min

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Introduction

These Mongolian ground beef noodles are a cozy, takeout-inspired dinner that comes together fast in one big, slurpy bowl.

Tender fettuccine is tossed with savory-sweet ground beef, garlic, and ginger, plus a touch of heat from red pepper flakes.

The simple pantry sauce tastes like classic Mongolian beef, but in easy weeknight noodle form that everyone at the table will love.

Close-up of a bowl of fettuccine noodles tossed in a glossy brown ground-beef sauce, topped with chopped fresh herbs, on a light tabletop with a blurred green plant in the background.

How to Make Mongolian Ground Beef Noodles

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Prep the aromatics and noodles

Mince the garlic, grate the ginger, and slice the green onions, keeping the green tops separate for garnish.
Cook the fettuccine in salted boiling water until al dente, then drain well and set aside.
Brown the ground beef

Heat a large deep skillet or wok over medium high heat and add the sesame oil.
Add the ground beef and cook, breaking it up with a spatula, until well browned and no pink remains.
If there is a lot of grease in the pan, carefully spoon off some, leaving a few tablespoons for flavor.

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Sauté garlic and ginger

Push the beef to one side of the pan and add the minced garlic and grated ginger to the center.
Cook, stirring, for 30 to 60 seconds, just until fragrant, so the garlic does not burn.
Whisk together the sauce

In a medium bowl whisk together the soy sauce, water, brown sugar, hoisin sauce, rice vinegar, and red pepper flakes.
If you want a thicker sauce, stir the cornstarch into 2 tablespoons of cold water to make a slurry.
Simmer the beef in the sauce

Pour the sauce mixture into the skillet with the beef and stir to combine everything evenly.
Bring the mixture to a gentle simmer, then stir in the cornstarch slurry, if using, until the sauce thickens.
Taste the sauce and add the salt and black pepper, adjusting to your liking.

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Add the noodles

Add the cooked fettuccine to the skillet and toss with tongs until every strand is coated in the glossy sauce.
If the mixture seems too thick, splash in a bit of water and toss again until it loosens slightly.
Let the noodles simmer in the sauce for 1 to 2 minutes so they absorb more flavor.
Garnish and serve

Sprinkle the sliced green onions and sesame seeds over the top of the noodles just before serving.
Serve hot straight from the pan, with extra red pepper flakes on the side for those who like more heat.

Close-up of a bowl of fettuccine noodles coated in a glossy brown soy-based sauce and topped with crumbled ground beef and chopped green herbs, with a softly blurred background.

Substitutions

Sesame oil -> vegetable oil: Use a neutral oil like vegetable or canola if you do not have sesame oil. You will lose some toasty flavor, so add a small drizzle of toasted sesame oil at the end if possible.
Soy sauce -> low sodium soy sauce or tamari: Use low sodium soy sauce or tamari instead of regular soy sauce to cut salt but keep rich umami flavor. If you use tamari, the sauce becomes an easy starting point for a gluten friendly version with rice noodles.
Fettuccine -> spaghetti, lo mein noodles, or rice noodles: Spaghetti or lo mein noodles work well here and give a similar chewy bite and comforting slurp factor. For a fun twist, try wide rice noodles, which soak up the sauce and make the dish naturally dairy free.

Tips

Get deep browning on the beef: Let the beef sit in the hot pan briefly before stirring so it can brown well instead of steaming.
Balance the sweet and salty flavors: Taste the sauce before adding the noodles and adjust with a pinch of sugar or splash of vinegar as needed.
Use cornstarch correctly: Always mix cornstarch with cold water before it touches the hot pan so it does not clump and stays silky.
Add vegetables for a complete meal: After browning the beef, stir in bell pepper strips, shredded carrots, or snap peas and cook until tender crisp.
Reserve some pasta water: Save about half a cup of pasta cooking water to loosen the noodles if the sauce gets too thick.

Nutrition Facts ^*

Energy	874	kcal
Protein	36	g
Total Fat	46	g
Carbohydrates	71	g
Dietary Fiber	4	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How can I keep the noodles from clumping together?: Toss the hot cooked fettuccine with a teaspoon of oil while you cook the beef so the strands stay separate. When you add them to the pan, use tongs to lift and turn the noodles until they are well coated.
What if my sauce turns out too salty?: Add a splash of water and a bit more brown sugar, then simmer for a minute to mellow the flavors. You can also stir in a handful of extra noodles or some steamed vegetables to spread out the seasoning.
Can I make this ahead for meal prep?: Yes, cook the recipe completely, cool it, and store in airtight containers in the fridge for up to four days. Reheat gently in a skillet with a splash of water until the noodles loosen and everything is heated through.
Can I use ground turkey instead of ground beef?: Ground turkey works well and makes the dish a little lighter, but choose dark meat for better flavor and moisture. Watch closely while it browns and avoid overcooking so it does not dry out.

Serving Suggestions

This saucy noodle skillet pairs nicely with simple steamed broccoli or cucumber salad to add freshness and a little crunch.

For a restaurant style feel, finish each bowl with extra sliced green onions, chili oil, or a squeeze of lime.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Thelma Gould, Las Vegas, NV: Great recipe! I used 1 1/2 lbs of ground beef, and added in some extra garlic and a little more brown sugar to give it a little more flavor. I was short on time, so instead of grating fresh ginger, I used a little ground ginger and it still turned out really good. — 5 ★

Eunice: Glad it worked well with those swaps, Thelma!