Quick & Savory Mongolian Noodles Recipe combines tender noodles with a glossy garlic, ginger, soy, and brown sugar sauce inspired by the sweet-and-savory flavors often associated with Mongolian-style dishes. Green onions and sesame seeds add freshness and texture, while the silky sauce coats every strand of pasta.
This easy stovetop meal comes together in about 30 minutes, making it a practical option for busy weeknights. It can be served as a vegetarian main dish or paired with chicken, beef, shrimp, or tofu for extra protein.
Why This Recipe Works
- Garlic and fresh ginger create a flavorful base without requiring long cooking.
- Brown sugar balances the salty soy sauce for a glossy, well-rounded sauce.
- A cornstarch slurry thickens the sauce quickly so it clings to the noodles.
- Sesame oil is added near the end to preserve its rich, toasted flavor.
- Reserved noodle cooking water makes it easy to adjust the sauce consistency.
Equipment Needed
- Large pot
- Colander
- 12-inch (30-cm) skillet or wok
- Small mixing bowl
- Whisk
- Tongs
Ingredients List
For the Noodles
- 12 ounces (340 g) lo mein noodles, yakisoba noodles, or spaghetti
- 1 teaspoon (6 g) fine sea salt, for the cooking water
- 1/2 cup (120 ml) reserved noodle cooking water
For the Mongolian Sauce
- 2 tablespoons (30 ml) neutral cooking oil
- 4 medium garlic cloves (about 12 g), finely minced
- 1 tablespoon (6 g) finely grated fresh ginger
- 1/2 cup (120 ml) low-sodium soy sauce
- 1/4 cup (55 g) packed light brown sugar
- 1/2 cup (120 ml) low-sodium vegetable broth
- 1 tablespoon (15 ml) hoisin sauce
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon (8 g) cornstarch
- 2 tablespoons (30 ml) cold water
For Garnish
- 4 green onions (40 g), thinly sliced
- 1 tablespoon (9 g) toasted sesame seeds, optional
- Crushed red pepper flakes, optional
Ingredient Notes and Substitutions
- Lo mein noodles: Fresh lo mein noodles provide the most authentic chewy texture. Yakisoba noodles, ramen noodles (without seasoning packets), or spaghetti are suitable substitutes, although spaghetti will have a firmer bite.
- Soy sauce: Low-sodium soy sauce seasons the noodles without making them overly salty. Tamari may be substituted for a gluten-free option if all remaining ingredients are also gluten-free.
- Brown sugar: Brown sugar provides the signature sweetness and helps create the glossy sauce. Pure maple syrup or honey may be substituted, though each changes the flavor slightly.
- Hoisin sauce: Hoisin contributes depth and mild sweetness. Oyster sauce can be substituted if a less sweet, more savory flavor is preferred, though the dish will no longer be vegetarian.
- Fresh ginger: Fresh ginger gives the sauce brightness and aroma. Ground ginger is not a direct substitute because it has a noticeably different flavor profile.
Step-by-Step Instructions
Step 1: Cook the noodles
Bring a large pot of water to a boil. Add the salt and cook the noodles according to the package directions until just tender. Reserve 1/2 cup (120 ml) of the cooking water before draining. Do not rinse the noodles.
Step 2: Prepare the sauce mixture
In a small bowl, whisk together the soy sauce, brown sugar, vegetable broth, hoisin sauce, rice vinegar, and sesame oil until the sugar is mostly dissolved.
Step 3: Mix the slurry
In another small bowl, stir together the cornstarch and cold water until completely smooth. Set aside.
Step 4: Cook the aromatics
Heat the neutral oil in a large skillet or wok over medium heat. Add the garlic and ginger and cook for 30 to 45 seconds, stirring constantly, until fragrant. Do not allow the garlic to brown.
Step 5: Simmer the sauce
Pour the soy sauce mixture into the skillet. Bring it to a gentle simmer for about 2 minutes, stirring occasionally.
Step 6: Thicken the sauce
Stir the cornstarch slurry again, then whisk it into the simmering sauce. Continue cooking for 1 to 2 minutes until the sauce becomes glossy and lightly coats the back of a spoon.
Step 7: Combine with the noodles
Add the drained noodles to the skillet. Toss continuously with tongs until every strand is coated. If the sauce becomes too thick, add reserved noodle water 1 tablespoon at a time until the noodles are evenly coated.
Step 8: Finish and serve
Remove the skillet from the heat. Toss in the sliced green onions, reserving a small amount for garnish. Sprinkle with sesame seeds and crushed red pepper flakes, if desired, and serve immediately.
Storage, Freezing, and Make-Ahead Instructions
- Store leftover noodles in an airtight container in the refrigerator for up to 4 days.
- Reheat gently in a skillet over medium-low heat with 1 to 2 tablespoons of water or vegetable broth, stirring until the noodles are hot throughout. Microwave reheating also works when covered loosely and stirred halfway through.
- Freezing is not recommended because the noodles may become soft after thawing.
- For make-ahead preparation, mix the sauce ingredients up to 3 days in advance and refrigerate them in a sealed container. Cook the noodles shortly before serving for the best texture.
FAQ
Can I add vegetables?
Yes. Broccoli, snap peas, carrots, mushrooms, bell peppers, or bok choy are excellent additions. Stir-fry them before cooking the garlic and ginger, then return them to the pan with the noodles.
Can I make these noodles spicy?
Yes. Increase the crushed red pepper flakes or stir 1 to 2 teaspoons of chili garlic sauce or sriracha into the sauce mixture.
Which noodles work best?
Fresh lo mein noodles provide the closest texture, but yakisoba noodles, ramen noodles, or spaghetti all work well.
Can I make this recipe gluten-free?
Yes. Use gluten-free noodles, tamari instead of soy sauce, and verify that the hoisin sauce is labeled gluten-free.
Why is my sauce too thick?
Cornstarch thickens quickly. Stir in reserved noodle cooking water a tablespoon at a time until the sauce reaches the desired consistency.
Ingredients
Method
- Bring a large pot of water to a boil. Add the salt and cook the noodles according to the package directions until just tender. Reserve 1/2 cup (120 ml) of the cooking water before draining. Do not rinse the noodles.
- In a small bowl, whisk together the soy sauce, brown sugar, vegetable broth, hoisin sauce, rice vinegar, and sesame oil until the sugar is mostly dissolved.
- In another small bowl, stir together the cornstarch and cold water until completely smooth. Set aside.
- Heat the neutral oil in a large skillet or wok over medium heat. Add the garlic and ginger and cook for 30 to 45 seconds, stirring constantly, until fragrant. Do not allow the garlic to brown.
- Pour the soy sauce mixture into the skillet: Bring it to a gentle simmer for about 2 minutes, stirring occasionally.
- Stir the cornstarch slurry again, then whisk it into the simmering sauce. Continue cooking for 1 to 2 minutes until the sauce becomes glossy and lightly coats the back of a spoon.
- Add the drained noodles to the skillet: Toss continuously with tongs until every strand is coated. If the sauce becomes too thick, add reserved noodle water 1 tablespoon at a time until the noodles are evenly coated.
- Remove the skillet from the heat: Toss in the sliced green onions, reserving a small amount for garnish. Sprinkle with sesame seeds and crushed red pepper flakes, if desired, and serve immediately.
