One-Pan Mongolian Beef Noodles for Quick Weeknight Dinners
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This One-Pan Mongolian Beef Noodles for Quick Weeknight Dinners is full of flavor, texture, and protein!
It makes for a delicious family-friendly dinner, or a meal prep lunch that you’ll actually look forward to for the week ahead!
I love a good stir fry because you can pack so many vegetables in there!
You can also mix up the veggies each time you make it!
Why You’ll Love These Mongolian Beef Stir Fry Noodles
- They make for a delicious meal prep lunch for the week ahead, or a family approved dinner!
- They pack the veggies
- You can customize the veggies and even the protein source you add
Ingredients
- 8oz ramen noodles – I like CleanMondayMeals to keep them gluten free and wholesome! They’re made with organic brown rice flour
- 1 lb ground beef – feel free to try this same recipe with chicken or shrimp!
- 1 red bell pepper, diced
- 2 cups sugar snap peas, sliced in thirds
- 1 large carrot, grated
- 4 green onions
- Mongolian sauce
- 1 tbsp avocado oil
- 4 garlic cloves, minced
- 1 thumb ginger, roughly 1″, minced
- 1/2 cup coconut aminos
- 1/4 cup water
- 2 tsp rice vinegar or ACV
- 2 coconut sugar
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 2 tsp arrowroot starch + 2 tbsp water – for thickening the sauce
Process
- Separate the white and green parts of your green onions, and reserve the green portions for topping when ready to serve
- Sautee veggies in a sauce pain with extra virgin olive oil, roughly 8-10 minutes over low/med heat until soft
- Move veggies to the side, add ground beef and cook until brown
- In a sauce pan boil your water and cook your noodles per package instructions
- In another small sauce pan make your mongolian sauce
- Heat avocado oil over low/med heat, and add minced garlic and ginger
- Stir to keep from burning
- After 1-2 minutes add your coconut aminos, water, vinegar, and coconut sugar and stir to combine
- Allow to come to slow boil
- Whisk arrowroot starch and water in a small bowl, then add to warm sauce, and stir. It will thicken almost instantly
- Add noodles and sauce to sauce pan with meat and veggies, and coat to fully combine until everything is covered with sauce
- Serve with green onions overtop
I love how how flavorful this sauce is, and am already looking forward to trying this dish again with shrimp or chicken!
Variations for Dietary Preferences
- Ramen – I used gluten free noodles here, but any thin noodles will work fine
- Veggies – the red bell pepper, sugar snap peas, carrots, and white portion of the scallions are customizable. If you don’t have or don’t like one, simply swap or leave it out! You can Sautee zucchini, yellow squash, yellow onion, etc!
- Coconut sugar – can sub brown suhar
- Arrowroot starch – can sub cornstarch
I’m sure this dish will be an absolute hit for your meal prep week ahead!
If you make these Mongolian Beef Stir Fry Noodles I’d love hear to your thoughts in the comments below! Or tag me on social media so I can see your creations!
Ingredients
- 8 oz ramen noodles I like CleanMondayMeals to keep them gluten free and wholesome! They're made with organic brown rice flour
- 1 lb ground beef
- 1 red bell pepper diced
- 2 cups sugar snap peas sliced in thirds
- 1 large carrot grated
- 4 green onions
Mongolian sauce
- 1 tbsp avocado oil
- 4 garlic cloves minced
- 1 thumb ginger roughly 1″, minced
- 1/2 cup coconut aminos
- 1/4 cup water
- 2 tsp rice vinegar or ACV
- 2 coconut sugar
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 2 tsp arrowroot starch
- 2 tbsp water
Instructions
- Separate the white and green parts of your green onions, and reserve the green portions for topping when ready to serve
- Sautee veggies in a sauce pain with extra virgin olive oil, roughly 8-10 minutes over low/med heat until soft
- Move veggies to the side, add ground beef and cook until brown
- In a sauce pan boil your water and cook your noodles per package instructions
- In another small sauce pan make your mongolian sauce
- Heat avocado oil over low/med heat, and add minced garlic and ginger
- Stir to keep from burning
- After 1-2 minutes add your coconut aminos, water, vinegar, and coconut sugar and stir to combine
- Allow to come to slow boil
- Whisk arrowroot starch and water in a small bowl, then add to warm sauce, and stir. It will thicken almost instantly
- Add noodles and sauce to sauce pan with meat and veggies, and coat to fully combine until everything is covered with sauce
- Serve with green onions overtop