Imported from the web

Mongolian Ground Beef Noodles

Name: Mongolian Ground Beef Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 0.25 cup soy sauce; 0.25 cup hoisin sauce; 2 tbsp brown sugar; 1 tbsp rice vinegar; 1 tsp sesame oil; 0.5 tsp red pepper flakes (or to taste); 2 cloves garlic (minced); 1 tsp fresh ginger (grated); 12 oz wide egg noodles or lo mein noodles (Choose wide egg noodles or lo mein noodles.); 1 lb ground beef; 2 tbsp vegetable oil; 3 green onions (sliced; separate white and green parts); 1 red chili (finely diced; optional); 2 tbsp sesame seeds (toasted); fresh cilantro (chopped; optional); salt (for salting the noodle water); water (for boiling noodles; reserve ½ cup pasta water)

Imported by Starr2 on SeeMeCook

Wide noodles are tossed with browned ground beef and a glossy, sweet-savory soy-hoisin sauce, then finished with green onion, sesame, and optional chili and cilantro.

4 servings25 minEast Asian

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Ingredients

0.25 cup soy sauce
0.25 cup hoisin sauce
2 tbsp brown sugar
1 tbsp rice vinegar
1 tsp sesame oil
0.5 tsp red pepper flakes (or to taste)
2 cloves garlic (minced)
1 tsp fresh ginger (grated)
12 oz wide egg noodles or lo mein noodles (Choose wide egg noodles or lo mein noodles.)
1 lb ground beef
2 tbsp vegetable oil
3 green onions (sliced; separate white and green parts)
1 red chili (finely diced; optional)
2 tbsp sesame seeds (toasted)
fresh cilantro (chopped; optional)
salt (for salting the noodle water)
water (for boiling noodles; reserve ½ cup pasta water)

Steps

1
Bring a large pot of salted water to a boil.
2
Add the noodles and cook according to the package directions until al dente. Reserve ½ cup of the pasta water, then drain the noodles and set them aside.
3
In a small bowl, whisk together the soy sauce, hoisin sauce, brown sugar, rice vinegar, sesame oil, red pepper flakes, minced garlic, and grated ginger.
4
Heat the vegetable oil in a large skillet or wok over high heat.
5
Add the ground beef, breaking it up as it cooks. Cook for 4–5 minutes, until deeply browned with crispy spots.
6
Add the white parts of the sliced green onions and cook for 1 minute.
7
Pour the sauce mixture into the skillet. Let it bubble and reduce for 2–3 minutes, until glossy and coating the beef.
8
Add the cooked noodles to the skillet and toss everything together. If needed, add reserved pasta water a splash at a time to loosen the sauce and help it cling to the noodles.
9
Remove the skillet from the heat. Top with the green onion greens, diced red chili if using, toasted sesame seeds, and chopped cilantro if using. Serve immediately.

Notes

The author emphasizes cooking over high heat for crispy, caramelized beef edges, retaining the beef fat for flavor and sauce coating, and tossing promptly once the noodles are added because they absorb sauce quickly and may stick. Suggested variations: substitute ground pork, turkey, or crumbled tofu; add broccoli florets or snap peas; double the sauce for a glossier, saucier result.