Mongolian Noodles
This Mongolian Noodles recipe is quick, flavorful, and family-friendly! Tender noodles, savory meat, and vibrant veggies combine in a customizable Asian-inspired dish.
Equipment
- Large Pot
- Large Skillet or Wok
- Spatula or wooden spoon
- Grater
- Measuring cups and spoons
Ingredients
- 16 oz ramen noodles
- 2 lb ground beef, turkey, or chicken
- Salt and pepper to taste
- 1 medium carrot grated
- 1 medium red bell pepper diced
- 1.5 cups snap peas halved
- 6 cloves garlic minced
- 4 green onions chopped, white and green separated
- 0.5 cup low sodium soy sauce
- 0.5 cup hoisin sauce
- 0.25 cup water
- 2 teaspoons cornstarch
- 2 teaspoons fresh minced ginger
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 0.25 teaspoon crushed red pepper flakes optional
Instructions
- Begin by bringing a large pot of salted water to a boil. Once boiling, add the 16 oz of ramen noodles and cook according to package instructions until tender. Drain and set aside.
- In a large skillet or wok over medium-high heat, add your choice of ground beef, turkey, or chicken. Season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Break the meat apart as it cooks to ensure even browning.
- Once the protein is cooked, add the minced garlic and fresh ginger to the skillet. Sauté for about 1 minute or until fragrant.
- Add the grated carrot, diced red bell pepper, and snap peas to the skillet. Stir-fry for about 3-4 minutes, allowing the vegetables to soften slightly but still maintain their crunch.
- In a small bowl, whisk together the low sodium soy sauce, hoisin sauce, water, cornstarch, honey, and sesame oil. Pour this sauce over the meat and vegetables in the skillet, stirring well to combine. Cook for an additional 2-3 minutes, allowing the sauce to thicken.
- Add the cooked ramen noodles to the skillet, tossing everything together until the noodles are well coated with the sauce and heated through.
- Remove from heat and stir in the chopped green onions, saving some of the green parts for garnish. Serve hot, garnished with extra green onions and a sprinkle of crushed red pepper flakes if desired.
Notes
- Use low sodium soy sauce to control saltiness and balance flavors.
- Customize with seasonal vegetables or tofu for variety and dietary preferences.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat with a splash of water to retain moisture.