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This high-protein Mongolian beef noodle dish is one of those meals that feels like takeout but fits your macros. It’s got tender ground beef, a rich savory-sweet sauce, and protein pasta to keep things balanced. The sauce thickens up nicely and coats the noodles perfectly, making it super satisfying without being overly heavy.
Watch The Mongolian Beef Noodles Recipe Video Below!
Mongolian Beef Noodles
This is one of my go-to meals when I want something flavorful but still aligned with my nutrition goals. It has that classic takeout-style taste from the hoisin and soy sauce, but using lean ground beef and protein pasta helps keep the macros in check. It’s also pretty simple to make in one pan, and the leftovers reheat really well, which makes it solid for meal prep. If I’m craving noodles, this is usually what I make instead of ordering out.
Ingredients
Main
- Barilla Protein Angel Hair Pasta (3 servings – ~170g)
- 1 lb 93% lean ground beef
- 2 tbsp sweetener (I used Truvia Brown Sugar)
- 1/4 cup low sodium soy sauce
- 2 tbsp hoisin sauce
- 1 cup low-sodium beef broth
- 1/2 tsp ginger paste
- 1 tsp garlic paste
Optional Toppings
- Green onions
- Sesame seeds
- Red pepper flakes
Step-By-Step Instructions
- Cook the Pasta
- Boil pasta according to package instructions until al dente. Set aside.
- Cook the Beef
- In a pan, cook ground beef and season lightly with salt and pepper.
- Build the Sauce
- Once the beef is mostly cooked, add garlic, ginger paste, sweetener, soy sauce, hoisin sauce, and beef broth and bring to a simmer.
- Thicken the Sauce
- Add a cornstarch slurry and let the sauce thicken slightly.
- Combine Everything
- Add cooked noodles to the pan and mix until fully coated.
- Finish and Serve
- Top with green onions, sesame seeds, and red pepper flakes if you like.
Macro Breakdown
