The Best 4 Mongolian Noodles Recipes Guide
Introduction:
If you love noodles drenched in sweet-savory sauce with tender protein, you’ve just hit the jackpot. Welcome to the Ultimate Mongolian Noodles Guide! Whether you’re craving classic Mongolian Beef Noodles, a fiery Spicy Mongolian Beef twist, a lighter Chicken Mongolian Noodles, or a wholesome Vegetarian version, this guide has everything you need.
Table of Contents
Why Mongolian Noodles Are a Game-Changer
- Quick & Easy: Ready in under 30 minutes.
- Versatile: Choose beef, chicken, or plant-based protein.
- Family-Friendly: Sweet-savory flavor with optional spice for heat lovers.
- Meal Prep Friendly: Reheats beautifully, making lunch or dinner a breeze.
Expert tip: Each variant offers a unique twist, but all share the same core principles—high heat, perfect noodles, and rich, balanced sauce.
1: Classic Mongolian Beef Noodles
The base recipe features tender beef, chewy noodles, and a sweet-savory sauce that’s irresistible.
Ingredients
| Ingredient | Amount |
|---|---|
| Ground beef or flank steak, thinly sliced | 1 lb (450 g) |
| Noodles (egg noodles, ramen, or rice noodles) | 8 oz (225 g) |
| Soy sauce | 1/4 cup |
| Brown sugar | 3 tbsp |
| Garlic, minced | 3 cloves |
| Ginger, minced | 1 tbsp |
| Green onions, chopped | 4 stalks |
| Vegetable oil | 2 tbsp |
| Cornstarch | 1 tsp (optional) |
| Water or beef broth | 1/4 cup |
Instructions
- Boil noodles according to package instructions, drain, and toss with a little oil.
- Mix soy sauce, brown sugar, garlic, ginger, and water/broth to create the sauce.
- Sear beef until browned, add sauce, and stir until coated.
- Toss in noodles and green onions, serve immediately.
Tip: Avoid overcrowding the pan to keep beef tender.
2: Spicy Mongolian Beef Noodles
Want heat? Add red pepper flakes and Sriracha to the classic sauce. This spicy variant is perfect if you love a kick.
Extra Ingredients
- Red pepper flakes: 1 tsp (adjust to taste)
- Sriracha: 1–2 tbsp (optional)
Instructions: Follow the classic method but stir in red pepper flakes and Sriracha with the sauce before tossing with beef and noodles.
Pro tip: If you like, you can even combine this spicy sauce with chicken or tofu for a new twist.
3: Chicken Mongolian Noodles
For a lighter option, swap beef for thinly sliced chicken breast or thigh. Sweet-savory sauce coats the chicken perfectly, giving you all the flavor with less heaviness.
Cooking tip: Chicken cooks faster than beef, so keep an eye to prevent drying out. Toss in veggies like snap peas or bell peppers for extra crunch.
Variant reminder: Want heat with chicken? Use the spicy sauce from the previous section!
4: Vegetarian Mongolian Noodles
Plant-based and still packed with flavor. Use tofu or tempeh, add vegetable broth, and follow the same sweet-savory principle.
Extra tips:
- Press tofu to remove excess water before cooking.
- Toss tofu in cornstarch for a crispy texture.
- Add vegetables like broccoli, bell peppers, or snap peas.
Expert note: You can even spice it up with Sriracha or red pepper flakes like the spicy beef version for a plant-based fiery delight.
Tips for Perfect Mongolian Noodles (All Variants)
- High Heat Searing: Locks in flavor and keeps proteins tender.
- Don’t Crowd the Pan: Cook in batches if needed.
- Sweet-Savory Balance: Adjust brown sugar and soy sauce to taste.
- Noodle Choice: Egg noodles absorb sauce best; rice noodles work for gluten-free.
- Vegetables: Add veggies for crunch, color, and nutrition.
FAQs
Q: Can I mix variants?
A: Yes! Try spicy chicken or spicy tofu for a creative twist.
Q: How long do leftovers last?
A: Store protein and noodles separately for up to 3 days. Reheat together in a skillet.
Q: Can I make this gluten-free?
A: Use tamari instead of soy sauce and rice noodles.