Mongolian Beef Pan Fried Noodle

Featured Creator

Aila Lin

Recommended Tools for This Recipe

• Carbon Steel Wok Pan - Holds and distributes heat more evenly than most pans, and keeps the beef from steaming instead of searing.

• Wok Spatula - The curved edge fits the pan perfectly and makes it easy to toss the noodles and beef together without breaking anything up or losing noodles over the side.

• Chef's Knife - Slicing beef thin and against the grain is easier and safer with a sharp knife, and it makes a real difference in how tender the beef turns out in the final dish.

Why You Need to Make This Recipe

Mongolian beef is already one of the most ordered dishes on any Chinese takeout menu, and this version gives you a reason to make it at home instead.

The noodles are what take this dish to another level. They are boiled first and then finished in the pan, which gives them a golden, slightly crispy exterior while keeping the inside tender.

Once the beef and sauce come together with the noodles, everything melds into something that feels far more intentional than your average takeout order.

I love that a dish this flavorful does not require a long list of hard to find ingredients. The sauce is built from pantry staples most people already have, and the beef comes together quickly over high heat.

What lands on the plate looks and tastes like something that took real effort, even when it did not.

Complete the Table

Mongolian beef pan fried noodles are hearty enough to stand alone, but a few additions make it feel like a full spread.

A light egg drop soup on the side is a simple way to start things off without filling everyone up before the main dish arrives. For dessert, a scoop of green tea ice cream or mango sorbet is a refreshing way to close out the meal.

If you enjoyed the Seafood Fried Rice featured on this blog, this pairs well alongside that for a larger gathering.

Joi’s Kitchen Notes: Savings & Swaps

• Buying Tip: Asian grocery stores almost always carry fresh noodles at a lower price than regular grocery stores. If you have one nearby, it is worth the trip, especially if you cook Asian inspired dishes regularly.

• Swap Tip: Tamari can be used in place of soy sauce for a gluten-free version of the sauce. The flavor is very similar and works just as well in a stir-fry.

• Spice Savings: Fresh garlic and ginger are worth buying whole rather than in a jar. They last longer than you think, cost less, and deliver a stronger flavor in a dish like this.

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