the skillet with the ground beef. Bring the sauce to a simmer, stirring frequently. Cook for 2-3 minutes, or until the sauce has thickened.
Add the cooked and drained noodles to the skillet. Use tongs to toss everything together until the noodles are evenly coated in the sauce.
Remove from heat. Garnish with sliced green onions before serving.
FAQ
Can I use a different type of meat?
Yes, ground pork, turkey, or chicken can be substituted for the ground beef in equal amounts.
What can I use instead of hoisin sauce?
If you do not have hoisin sauce, you can substitute with an additional tablespoon of soy sauce and a teaspoon of sugar, though the flavor profile will be slightly different.
How can I make this dish spicier?
Add 1/2 to 1 teaspoon of red pepper flakes or a drizzle of sriracha or chili garlic sauce to the sauce mixture.
You Must Know
This is an American-inspired dish and is not a traditional Mongolian recipe. The name “Mongolian” in this context is a culinary term used in Western restaurants for a specific style of sauce. For an authentic texture, avoid overcooking the noodles, as they will continue to cook slightly when tossed with the hot sauce.
Storage Tips
Allow any leftovers to cool completely before storing. Transfer to an airtight container and refrigerate for up to 3 days. Reheat gently in a microwave or in a skillet on the stovetop, adding a small splash of water if the sauce has thickened too much. This dish is not recommended for freezing, as the texture of the noodles can become mushy upon thawing and reheating.