Saucy Mongolian Noodles
Whip up a delightful dinner in just 15 minutes with our Saucy Mongolian Noodles! This dish features perfectly coated noodles tossed in a mouthwatering blend of soy sauce, ginger, and garlic, creating a bold flavor explosion that will have you coming back for seconds. Get ready to savor every bite of this quick and tasty meal!
Prep
15
min
Cook
15
min
Serves
6
people
Level
beginner
📝 Ingredients
Serves 6🥬Fresh Produce(4)
- 1 tsp crushed red pepper flakes (adjust as needed) (5 ml)
- 4 cloves garlic, minced
- 1 tb fresh ginger, minced
- 6 green onions, choppedoptional
🥩Meat & Seafood(2)
- 1/2 cup beef broth (120 ml)
- 1 lb lean ground beef (454 g)
🫙Pantry Staples(4)
- 1 tb arrowroot/cornstarch/tapioca + 3 tb water
- 2 tsp avocado oil (10 ml)
- 3/4 lb linguine (I used gluten-free) (340 g)
- 2 tb maple syrup
🍯Sauces & Condiments(2)
- 1/4 cup hoisin sauce (60 ml)
- 1/3 cup dark soy sauce (79.9 ml)low sodium soy sauce or tamari
📦Other(1)
- Chili crispoptional
👨🍳 Instructions
- 1
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Drain and set aside.
- 2
Add the oil to a large pan over medium heat. Once hot, add the ground beef and mash into small pieces. When almost cooked through, add the garlic, ginger, maple syrup, soy sauce, hoisin, beef broth, and red pepper flakes, stirring well.
- 3
In a small bowl, whisk together the arrowroot/cornstarch and water to form a slurry, then pour that in. Mix and let cook 2-3 more minutes until the sauce begins to thicken.
- 4
Add the linguine to the pot and toss everything to coat well. Serve and garnish with green onions and chili crisp. Enjoy!
💡 Pro Tips
- ✓Cook the linguine to al dente in water salted to 1-2% salinity, then shock it briefly with a splash of the reserved starchy pasta water when tossing—this reactivates surface starch so the sauce clings rather than pooling at the bottom of the bowl.technique1-2% salinity
- ✓Brown the ground beef in a screaming-hot pan (not medium heat) until it hits 165°F internally with a deep sear on at least one side; the Maillard reaction only kicks in above 300°F on the pan surface, and steaming the meat in its own liquid at lower temps prevents that savory crust from forming.technique300°F+ pan surface
- ✓Whisk your cornstarch slurry at a 1:1 ratio with cold water, not warm, because starch granules prematurely gelatinize in warm liquid and clump instead of dispersing evenly into the sauce.ingredient1:1 ratio, cold water
- ✓Simmer the slurry-thickened sauce for exactly 2-3 minutes at a gentle bubble—cornstarch reaches full thickening power at 203°F, but boiling too hard or too long past that point breaks down the starch bonds and thins the sauce back out.timing203°F, 2-3 minutes
- ✓Toss the drained noodles into the sauce off-heat rather than in the simmering pan, since residual heat (around 180-190°F) is enough to finish coating them without overcooking the noodles into mush or reducing the sauce too far.technique180-190°F residual heat
Share this recipe
Prep
15
min
Cook
15
min
Serves
6
people
Level
beginner
Share this recipe
Saucy Mongolian Noodles
Whip up a delightful dinner in just 15 minutes with our Saucy Mongolian Noodles! This dish features perfectly coated noodles tossed in a mouthwatering blend of soy sauce, ginger, and garlic, creating a bold flavor explosion that will have you coming back for seconds. Get ready to savor every bite of this quick and tasty meal!
📝 Ingredients
Serves 6🥬Fresh Produce(4)
- 1 tsp crushed red pepper flakes (adjust as needed) (5 ml)
- 4 cloves garlic, minced
- 1 tb fresh ginger, minced
- 6 green onions, choppedoptional
🥩Meat & Seafood(2)
- 1/2 cup beef broth (120 ml)
- 1 lb lean ground beef (454 g)
🫙Pantry Staples(4)
- 1 tb arrowroot/cornstarch/tapioca + 3 tb water
- 2 tsp avocado oil (10 ml)
- 3/4 lb linguine (I used gluten-free) (340 g)
- 2 tb maple syrup
🍯Sauces & Condiments(2)
- 1/4 cup hoisin sauce (60 ml)
- 1/3 cup dark soy sauce (79.9 ml)low sodium soy sauce or tamari
📦Other(1)
- Chili crispoptional
👨🍳 Instructions
- 1
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Drain and set aside.
- 2
Add the oil to a large pan over medium heat. Once hot, add the ground beef and mash into small pieces. When almost cooked through, add the garlic, ginger, maple syrup, soy sauce, hoisin, beef broth, and red pepper flakes, stirring well.
- 3
In a small bowl, whisk together the arrowroot/cornstarch and water to form a slurry, then pour that in. Mix and let cook 2-3 more minutes until the sauce begins to thicken.
- 4
Add the linguine to the pot and toss everything to coat well. Serve and garnish with green onions and chili crisp. Enjoy!
💡 Pro Tips
- ✓Cook the linguine to al dente in water salted to 1-2% salinity, then shock it briefly with a splash of the reserved starchy pasta water when tossing—this reactivates surface starch so the sauce clings rather than pooling at the bottom of the bowl.technique1-2% salinity
- ✓Brown the ground beef in a screaming-hot pan (not medium heat) until it hits 165°F internally with a deep sear on at least one side; the Maillard reaction only kicks in above 300°F on the pan surface, and steaming the meat in its own liquid at lower temps prevents that savory crust from forming.technique300°F+ pan surface
- ✓Whisk your cornstarch slurry at a 1:1 ratio with cold water, not warm, because starch granules prematurely gelatinize in warm liquid and clump instead of dispersing evenly into the sauce.ingredient1:1 ratio, cold water
- ✓Simmer the slurry-thickened sauce for exactly 2-3 minutes at a gentle bubble—cornstarch reaches full thickening power at 203°F, but boiling too hard or too long past that point breaks down the starch bonds and thins the sauce back out.timing203°F, 2-3 minutes
- ✓Toss the drained noodles into the sauce off-heat rather than in the simmering pan, since residual heat (around 180-190°F) is enough to finish coating them without overcooking the noodles into mush or reducing the sauce too far.technique180-190°F residual heat