Tuga Drindol

Mongolian Ground Beef Noodles Servings: 4 Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Ingredients For the Noodles: 12 oz (340g) wide rice noodles or lo mein noodles 1 lb (450g) ground beef 2 tbsp vegetable oil For the Sauce: ¼ cup soy sauce ¼ cup hoisin sauce 2 tbsp brown sugar 1 tbsp rice vinegar 1 tsp sesame oil ½–1 tsp red pepper flakes 3 cloves garlic, minced 1 tsp fresh ginger, grated For Finishing: 3 green onions, sliced (white and green parts separated) 2 tbsp sesame seeds, toasted Fresh cilantro, chopped (optional) Instructions Cook the noodles. Bring a large pot of salted water to a boil. Cook noodles according to package directions until al dente. Reserve ½ cup noodle water, then drain and set aside. Make the sauce. Whisk soy sauce, hoisin, brown sugar, rice vinegar, sesame oil, red pepper flakes, garlic, and ginger together in a small bowl. Brown the beef. Heat vegetable oil in a large skillet or wok over high heat. Add ground beef and break it up. Cook 4–5 minutes until deeply browned and crispy in spots. Add the white parts of the green onions and cook 1 minute. Add the sauce. Pour the sauce into the skillet. Let it bubble and reduce 2–3 minutes until glossy and coating the beef. Toss with noodles. Add the cooked noodles to the skillet. Toss everything together, adding reserved noodle water a splash at a time if needed to loosen the sauce and help it cling to every strand. Finish. Remove from heat. Top with green onion greens, toasted sesame seeds, and cilantro if using. Serve immediately. Tips High heat is the whole game — it gives the beef those crispy, caramelized edges. Don't drain the beef fat — it carries flavor and helps the sauce coat the noodles. Toss fast once noodles hit the pan — they soak up sauce quickly and can stick. Variations Swap ground beef for ground pork, turkey, or crumbled tofu. Add broccoli florets, snap peas, or shredded carrots for extra veg. Double the sauce if you like things extra glossy and saucy.