Description
A delicious and protein-packed twist on classic Mongolian noodles featuring high-protein noodles and a savory, flavorful sauce. This quick and easy recipe is perfect for a satisfying weeknight meal.
Ingredients
For the noodles:
- 8 oz high-protein noodles (such as edamame, chickpea, or lentil noodles)
For the sauce:
- 1 lb lean ground beef or ground turkey
- 1 tablespoon olive oil
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 2 tablespoons brown sugar or coconut sugar
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 cup shredded carrots
- 1 cup snap peas or bell pepper strips
- 2 green onions, chopped
- 1 tablespoon sesame seeds for garnish (optional)
Instructions
- Cook the noodles: Cook the high-protein noodles according to the package instructions, then drain and set aside.
- Cook the meat: In a large skillet or wok, heat the olive oil over medium-high heat. Add the ground meat and cook until browned, breaking it up as it cooks. Once fully cooked, add the garlic and ginger and sauté for 1–2 minutes until fragrant.
- Prepare the sauce: In a small bowl, whisk together the soy sauce, water, brown sugar, hoisin sauce, and rice vinegar. Pour the sauce into the skillet and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens, about 2–3 minutes.
- Add vegetables: Add the shredded carrots and snap peas, cooking just until tender but still crisp, about 2 minutes.
- Combine everything: Toss in the cooked noodles and stir well to coat. Cook for 1 more minute to heat through.
- Serve: Remove from heat, garnish with green onions and sesame seeds if desired, and serve hot.
Notes
- You can substitute ground meat with crumbled tofu or tempeh for a vegetarian version.
- Adjust sweetness and spice level to taste by adding more sugar or red pepper flakes.
