Mongolian Beef Noodles
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
2
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Calories
814 kcal
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Course
Main Course
Mongolian Beef Noodles
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Ready in less than 30 minutes, this Mongolian Beef with Noodles is the perfect homemade meal! Tender, crispy beef and bouncy udon noodles come together with fresh veggies in a rich, savory sauce that's just the right balance of sweet and spicy.
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Ingredients
Marinade
- 200 g (7 oz) beef (flank or sirloin) cut into strips
- ¼ teaspoon salt
- 1 teaspoon Regular soy sauce
- 2 tablespoon cornstarch (cornflour)
- ¼ teaspoon baking soda
Stir Fry
- 2-3 tablespoon vegetable oil for frying
- 2 garlic cloves crushed
- ½ teaspoon ginger minced
- 3-4 Thai red chilies chopped
- ½ (~90g) green bell pepper sliced
- 1 (~60g) small carrot cut into matchsticks
- 200 g (7 oz) udon noodles
- 1 green onion green and whites separated and diced
Sauce
- 2 tablespoon Regular soy sauce
- 1 ½ teaspoon oyster sauce
- 1 teaspoon dark soy sauce
- 2 tablespoon brown sugar
- ½ teaspoon crushed red pepper
- 1 teaspoon toasted sesame oil
- ¼ cup chicken stock
- 1 teaspoon cornstarch (cornflour)
Instructions
- In a small bowl, mix together the soy sauce, oyster sauce, dark soy sauce, brown sugar, crushed red pepper, toasted sesame oil, chicken stock, and cornstarch. Set aside.
- In a bowl, combine the beef strips, salt, cornstarch, and baking soda. Toss to coat, then set aside to marinate for 20-30 minutes.
- Bring a pot of water to a boil and cook the udon noodles 1-2 minutes less than the package instructions. Drain the noodles and set them aside. Time this part with stir frying so you can add the noodles immediately to the wok. Otherwise add a teaspoon of oil to prevent them from sticking.
- Heat the oil in a wok or large skillet over high heat. Once the oil is hot, add the marinated beef and stir-fry until browned and crispy. Remove the beef from the pan and set it aside.
- In the same wok, in the remaining oil, add the ginger, garlic, and the white part of the spring onion, red chilies. Stir-fry for 1-2 minutes until fragrant. Add the bell pepper and carrots, and stir-fry for 2-3 minutes over high heat until the vegetables are slightly tender but still crisp.
- Pour in the sauce and let it come to a simmer. Add the drained udon noodles to the wok with the fried beef. Toss everything together over medium-high heat for 2-3 minutes until well combined and heated through. Remove from heat and stir in the green part of the spring onion.
- Transfer to a serving dish. Garnish with more green part of the green onion and toasted sesame seeds (optional). Serve and enjoy!
Notes
- Slice the beef against the grain for tender, juicy pieces. Quickly fry it on high heat to maintain tenderness, and cook in batches to prevent overcrowding.
- Store leftover beef Mongolian noodles in an airtight container in the fridge for up to 5 days. For reheating, stir them in a pan over medium heat, adding a splash of water or broth if the sauce thickens too much. You can also microwave the noodles until heated through.
- If using ramen or egg noodles instead of udon, use half the amount. For example, if the recipe calls for 200g (7 oz) of udon, use 100g (3.5oz) of ramen. Udon is thicker and heavier, so 200g (7oz) contains fewer noodles than the same weight of thinner varieties like ramen.
- Check out my Variations for how you can further make any changes to this recipe.
Nutrition Information
Show Details
Calories
814kcal
(41%)
Carbohydrates
95g
(32%)
Protein
39g
(78%)
Fat
33g
(51%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
9g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
61mg
(20%)
Sodium
3181mg
(133%)
Potassium
537mg
(15%)
Fiber
8g
(32%)
Sugar
24g
(48%)
Vitamin A
5482IU
(110%)
Vitamin C
38mg
(42%)
Calcium
46mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 814 kcal
% Daily Value*
| Calories | 814kcal | 41% |
| Carbohydrates | 95g | 32% |
| Protein | 39g | 78% |
| Fat | 33g | 51% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 61mg | 20% |
| Sodium | 3181mg | 133% |
| Potassium | 537mg | 11% |
| Fiber | 8g | 32% |
| Sugar | 24g | 48% |
| Vitamin A | 5482IU | 110% |
| Vitamin C | 38mg | 42% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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