Get dinner on the table fast with these high-protein Mongolian noodles made with lean ground beef and chewy udon noodles. 38g protein per serving, ready in 20 minutes!
Ingredients
Instructions
Cook udon noodles according to package directions (usually 2-3 minutes in boiling water). Drain and rinse with cold water to stop cooking. Set aside.
In a small bowl, whisk together soy sauce, brown sugar, minced garlic, and grated ginger. Set the sauce aside.
Heat a large skillet or wok over medium-high heat. Add ground beef and cook, breaking it apart, until browned and cooked through (about 5-6 minutes). Drain excess fat if needed.
Reduce heat to medium. Pour the sauce over the cooked beef and stir to coat. Add the cooked udon noodles and toss everything together until noodles are heated through and well coated, about 2 minutes.
Remove from heat. Drizzle with sesame oil, toss in sliced green onions, and sprinkle with sesame seeds. Serve immediately and garnish with extra green onions if desired.
For best results
- For extra protein, substitute ground beef with ground turkey or chicken (adjust cooking time).
- Use pre-cooked udon noodles (found in the refrigerated section) to save time; frozen udon also works well.
- Add a handful of steamed broccoli or snap peas for extra veggies without compromising the flavor.
- To make it gluten-free, use tamari instead of soy sauce and gluten-free udon noodles.
Variations
- Spicy Mongolian Noodles: Add 1-2 tsp sriracha or gochujang to the sauce.
- Vegetarian Version: Replace beef with crumbled tofu or tempeh and use vegetable broth.
- Low-Carb Option: Serve the beef and sauce over zucchini noodles or shirataki noodles instead of udon.
Nutrition
- Calories485 kcal
- Total Fat16g
- Saturated Fat5g
- Cholesterol80mg
- Sodium920mg
- Total Carbohydrates52g
- Dietary Fiber3g
- Sugars14g
- Protein38g