Name: Viral Saucy Mongolian Noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: ¾ Pounds Linguine (I used gluten-free); 2 Teaspoons Avocado Oil; 1 Pound Lean Ground Beef; 4 Cloves Garlic (minced); 1 Tablespooon Fresh Ginger (minced); 2 Tablespoons Maple Syrup; ⅓ Cup Dark Soy Sauce (I love the flavor of dark, but you can use low sodium soy sauce or tamari); ¼ Cup Hoisin Sauce; ½ Cup Beef Broth; 1 Teaspoon Crushed Red Pepper Flakes (adjust as needed); 1 Tablespoon arrowroot/cornstarch/tapioca + 3 tb water; 6 Green Onions (chopped); Chili Crisp

If you love a dinner that comes together in just 15 minutes, is packed with bold, savory flavor, and coats every single noodle in the most irresistible sauce, then you are going to be absolutely obsessed with these Viral Saucy Mongolian Noodles. This easy weeknight dinner is made with tender linguine noodles and seasoned ground beef that gets tossed in a rich, glossy sauce made from dark soy sauce, hoisin, maple syrup, fresh garlic, and ginger. Top it off with a drizzle of chili crisp and fresh green onions, and you’ve got a better-than-takeout dinner that the whole family will love!

A bowl of saucy noodles mixed with ground meat and topped with chopped green onions, with chopsticks lifting a portion. A jar of chili oil and another bowl of noodles are in the background.

Friends, if there’s one recipe that has been going viral on my Instagram lately, it’s this one, and I completely understand why. I have another version of this recipe on my blog using glass noodles, but when I swapped them out for gluten-free linguine, something even better happened. The linguine holds onto the sauce in the most incredible way, giving these noodles total comfort food, takeout-at-home vibes. And once I made it that way, I knew I needed to make it so that you could make it too.

What makes this recipe so amazing is the sauce. It’s everything. Dark soy sauce, hoisin, maple syrup, garlic, ginger, beef broth, and a pinch of red pepper flakes—it all comes together into this thick, glossy, cling to every noodle that is definitely next level. The best part about this whole recipe is that it takes just 15 minutes from start to finish, which means it’s perfect for those busy weeknights when you want something delicious but don’t have a ton of time.

Overhead view of various ingredients on a counter, including ground meat, dried noodles, ginger, garlic, green onions, chili flakes, sauce jars, oil, and seasonings, arranged around a white pot and striped towel. — To make this, you’ll need linguine, avocado oil, lean ground beef, garlic, ginger, maple syrup, dark soy sauce, hoisin sauce, beef broth, arrowroot/cornstarch/tapioca, red pepper flakes, green onions, and chili crisp,

A pot of spaghetti noodles cooking in clear broth, with a ladle resting inside. Surrounding the pot are ingredients such as sliced green onions, garlic cloves, and sauces on a pink countertop. — To make this, you’ll need linguine, avocado oil, lean ground beef, garlic, ginger, maple syrup, dark soy sauce, hoisin sauce, beef broth, arrowroot/cornstarch/tapioca, red pepper flakes, green onions, and chili crisp,

What You Need to Make These Viral Saucy Mongolian Noodles

Linguine: I used gluten-free linguine for this recipe, but any linguine or long-cut pasta will work well! The key is that the noodles are sturdy enough to hold onto all of that incredible sauce.
Avocado Oil: A little avocado oil is all you need to get the ground beef going. It has a high smoke point, which makes it perfect for cooking at medium heat.
Lean Ground Beef: Ground beef is the protein of choice here — it cooks quickly and soaks up all of the flavors of the sauce. I recommend using lean ground beef to keep things a little lighter!
Garlic: Fresh minced garlic is a must in this recipe.
Fresh Ginger: Fresh minced ginger adds such a bright, warming flavor to the sauce. I highly recommend using fresh over ground here for the best results!
Maple Syrup: A touch of maple syrup balances out the saltiness of the soy sauce and hoisin, giving the sauce the perfect hint of sweetness. It’s my favorite natural sweetener to use in savory recipes!
Dark Soy Sauce: I love the deep, rich flavor that dark soy sauce brings to this dish — it’s what gives the sauce that beautiful color and bold flavor. You can also use low sodium soy sauce or tamari if that’s what you have on hand!
Hoisin Sauce: Hoisin adds a slightly sweet, savory depth to the sauce that makes it taste just like your favorite takeout. It’s a non-negotiable in this recipe!
Beef Broth: Beef broth helps to thin the sauce slightly and adds even more rich, savory flavor. It also gives the sauce the perfect consistency for coating the noodles.
Crushed Red Pepper Flakes: A teaspoon of red pepper flakes adds a gentle heat to the sauce — feel free to adjust this up or down based on your spice preference!
Arrowroot, Cornstarch, or Tapioca: A simple slurry made from arrowroot (or cornstarch or tapioca) and water is what thickens the sauce and gives it that gorgeous, glossy consistency. Either one works perfectly!
Green Onions: Freshly sliced green onions are the perfect garnish for this dish — they add a pop of color and a fresh, mild onion flavor that complements the rich sauce.
Chili Crisp: A finishing drizzle of chili crisp on top is totally optional, but highly, highly recommended. It adds the perfect crunch and a little extra heat!

Ground beef is being browned in a white Dutch oven with a wooden spatula on a pink countertop. Ingredients like ginger, oil, and spices are arranged around the pot. A striped cloth is nearby. — While the pasta is cooking, prepare the beef and sauce. Add the avocado oil to a large pan over medium heat. Once the oil is hot, add the ground beef and use a spoon or spatula to break it apart into small pieces.

How to Make These Easy 15-Minute Mongolian Noodles

To make this recipe, start by bringing a large pot of salted water to a boil. Add the linguine and cook until al dente, then drain and set it aside.

While the pasta is cooking, prepare the beef and sauce. Add the avocado oil to a large pan over medium heat. Once the oil is hot, add the ground beef and use a spoon or spatula to break it apart into small pieces. Cook until it’s almost cooked through, then add in the minced garlic, fresh ginger, maple syrup, dark soy sauce, hoisin sauce, beef broth, and red pepper flakes. Stir everything together well to combine.

Ground meat is cooking in a white pot while a person's hand pours a dark sauce over it. Nearby are sliced green onions, hoisin sauce, ginger, a striped towel, and bowls with seasonings. — *Cook until it’s almost cooked through, then add in the minced garlic, fresh ginger, maple syrup, dark soy sauce, hoisin sauce, beef broth, and red pepper flakes.*

A large pot of noodles with ground meat in a rich sauce, topped with chopped green onions. Wooden tongs are mixing the dish, and a striped towel and small bowls of spices are nearby. — *Cook until it’s almost cooked through, then add in the minced garlic, fresh ginger, maple syrup, dark soy sauce, hoisin sauce, beef broth, and red pepper flakes.*

Next, prepare the slurry. In a small bowl, whisk together the arrowroot starch (or cornstarch) and water until smooth. Pour the slurry into the pan and stir to combine. Allow everything to cook together for an additional 2-3 minutes, until the sauce begins to thicken and become glossy.

Finally, add the cooked linguine directly into the pan with the beef and sauce. Toss everything together until the noodles are fully coated in that gorgeous sauce. Once they’re done, serve the noodles hot, garnished with a generous handful of sliced green onions and a drizzle of chili crisp. Enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.