These quick ground beef noodles are the ultimate busy weeknight dinner, featuring savory Mongolian sauce and tender udon noodles. Ready in under 20 minutes with simple pantry ingredients for a…

Ingredients

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Instructions

Step 1

Cook udon noodles according to package directions. Drain and set aside.

Step 1 image
Step 2

In a small bowl, whisk together soy sauce, brown sugar, minced garlic, and grated ginger. Set aside.

Step 2 image
Step 3

Heat vegetable oil in 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.

Step 4

Pour the soy sauce mixture over the cooked beef. Stir well and let simmer for 1-2 minutes until the sauce thickens slightly.

Step 5

Add the cooked udon noodles and sesame oil to the skillet. Toss everything together until noodles are well coated and heated through, about 2 minutes.

Step 6

Remove from heat. Garnish with sliced green onions and sesame seeds. Serve immediately.

For best results

  • For extra flavor, add a splash of rice vinegar or a pinch of red pepper flakes to the sauce.
  • Use fresh udon noodles from the refrigerated section for best texture; they cook in just 2-3 minutes.
  • If you prefer a thicker sauce, mix 1 teaspoon cornstarch with 2 teaspoons water and stir into the sauce before adding noodles.

Variations

  • Swap ground beef for ground chicken or turkey for a lighter option.
  • Substitute udon noodles with lo mein, spaghetti, or zucchini noodles for a low-carb version.
  • Add vegetables like bell peppers, snap peas, or shredded carrots for extra nutrition.

Nutrition

  • Calories485 kcal
  • Total Fat18g
  • Saturated Fat6g
  • Cholesterol80mg
  • Sodium920mg
  • Total Carbohydrates52g
  • Dietary Fiber3g
  • Sugars14g
  • Protein32g

Common Questions

Can I make this gluten-free?
Yes! Use gluten-free tamari instead of soy sauce and gluten-free noodles like rice noodles or soba noodles (check labels).
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave with a splash of water to prevent drying.
Can I double the recipe?
Absolutely. Use a large skillet or wok and cook in batches if necessary to avoid overcrowding.