Can I use ramen noodles?

Absolutely. Just toss the seasoning packet; this dish brings enough flavor on its own. Cook the noodles slightly under and finish them in the sauce.

Can I prep this ahead for meal prep?

Yes! Mongolian Ground Beef Noodles is a meal prep MVP . Divide into containers, refrigerate for up to 4 days, or freeze for up to 2 months.

Not by default. But it’s easy to make spicy, just add sriracha, chili garlic sauce, or gochujang.

Try tamari (for gluten-free) or coconut aminos . Both are great swaps and bring similar depth to the dish.

Microwave with a splash of water or broth in 30-second bursts, or reheat in a skillet over medium heat with a little soy sauce to refresh the glaze.

Sweet, savory, and loaded with umami flavor, Mongolian Ground Beef Noodles is a fast, one-pan dinner that’s perfect for weeknights or meal prep.

8 oz noodles (lo mein, spaghetti, or ramen)

1 lb ground beef (80/20 or 85/15)

1/2 cup low-sodium soy sauce

1/3 cup brown sugar

1 tbsp sesame oil

2 tsp minced garlic

1 tsp grated ginger

1 tbsp cornstarch

1/4 tsp crushed red pepper flakes (optional)

3 green onions, chopped

1 tbsp sesame seeds (optional)

Cook Mode Prevent your screen from going dark

1. Cook noodles according to package instructions. Drain and set aside.

2. Heat a skillet over medium-high heat. Brown the ground beef.

3. Add garlic and ginger. Cook for 1 minute.

4. In a small bowl, whisk soy sauce, brown sugar, sesame oil, cornstarch, and water.

5. Pour sauce into skillet. Stir until thickened.

6. Add noodles to skillet. Toss to coat with sauce.

7. Simmer 1–2 minutes until heated through.

8. Top with green onions and sesame seeds before serving.

You can substitute the beef with ground turkey or plant-based ground.

Make it spicy by adding sriracha or gochujang.

Store in fridge up to 4 days, or freeze up to 2 months.