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Mongolian Ground Beef Noodles

Mongolian Ground Beef Noodles
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Authentic Taiwanese Mongolian Ground Beef Noodles loaded with garlic, ginger, scallions, and red chili. Savory, delicious, and easy!

Ingredients

Scale

For the noodles:

  • 1.2 oz garlic cloves (5 large, finely minced)
  • 0.5 oz ginger, finely minced
  • 3 bulb scallions, diced, white and green parts separated
  • 2 whole Red Fresno chili peppers or serrano peppers, seeds removed, diced
  • 1 tbsp avocado oil
  • 1 lb ground beef
  • ½ tsp coarse sea salt, plus a pinch
  • ¼ tsp garlic powder
  • 6 oz ramen noodles or Japanese Miyakoichi chuka noodles

For the Mongolian sauce:

  • 3 tbsp oyster sauce
  • 1.5 tbsp light soy sauce
  • 1.5 tbsp dark soy sauce
  • 1 tbsp toasted sesame oil
  • ¼ tsp ground black pepper, plus extra for serving
  • ½ tbsp fish sauce
  • 1 tbsp peach jam or apricot jam
  • 6 tbsp reserved noodle water

Instructions

  1. Finely mince 1.2 oz garlic and 0.5 oz ginger. Dice 3 bulb scallions, separating white and green parts. Deseed and dice 2 Red Fresno or serrano chili peppers to match scallion size.
  2. In a measuring cup, combine 3 tbsp oyster sauce, 1.5 tbsp light soy sauce, 1.5 tbsp dark soy sauce, 1 tbsp toasted sesame oil, ¼ tsp black pepper, ½ tbsp fish sauce, and 1 tbsp peach or apricot jam. Stir until dissolved.
  3. Preheat a large (12-inch) sauté pan or wok over medium heat. Add 1 tbsp avocado oil and 1 lb ground beef. Increase to medium-high, breaking meat into fine bites with a wooden spoon. Season with ½ tsp salt and ¼ tsp garlic powder. Sauté until browned, about 6 minutes.
  4. Meanwhile, boil a large pot of water. Cook 6 oz ramen or Miyakoichi chuka noodles to al dente per package instructions. Reserve 6 tbsp noodle water, then drain noodles.
  5. Add minced garlic, ginger, white scallion parts, and chili peppers to the beef. Season with a pinch of salt. Sauté over medium heat for 1 minute.
  6. Combine sauce with reserved noodle water. Add noodles to the pan, pour in the sauce, and toss over high heat for 2 minutes to coat evenly.
  7. Transfer to a serving plate. Garnish with green scallion parts and extra black pepper. Serve warm.

Notes

  • Non-Spicy: Use red bell peppers instead of chili peppers.
  • Extra Spicy: Add 1-2 Thai chili peppers for more heat.
  • Best Noodles: Use thin spaghetti, lo mein, or hand-pulled noodles for stir-frying.
  • Avoid: Starchy, flat noodles like rice noodles, which clump.
  • Add Veggies: Try snow peas, sugar snap peas, or diced bok choy.
  • My go-to for quick, flavorful dinners—tastes like a night market feast!

Allergy Information: Contains shellfish (oyster sauce), fish (fish sauce), soy (soy sauce), gluten (noodles, soy sauce), and sesame (sesame oil). Check labels for allergens. Use gluten-free alternatives if needed.

Nutrition

Find it online: https://savorgastronomy.com/mongolian-ground-beef-noodles/