Mongolian BBQ Noodles Recipe: Step-By-Step Cooking Guide

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Mongolian BBQ noodles offer a tasty twist on the classic grill experience, blending sizzling meats and fresh veggies with chewy noodles that soak up every drop of savory sauce. The best noodles for Mongolian barbecue are wheat-based like lo mein or egg noodles because they stay firm and absorb flavors without getting mushy. These noodles hold up perfectly on the hot griddle at Mongolian grills, making the entire dish sing with texture and zest. 🍜🔥

A bowl of Mongolian BBQ noodles with grilled beef, colorful vegetables, and garnishes on a wooden table.

Though rice and glass noodles can also work, they bring a different vibe—lighter and less chewy—but they shine for those avoiding gluten. The key is picking a noodle that balances well with bold sauces and quick stir-frying. Anyone who’s been to a Mongolian grill knows the noodles are the glue that ties all those colorful ingredients together. 🥒🥩

Whipping up Mongolian BBQ noodles at home is easier than expected and a fun way to customize your portion with whatever proteins or veggies you like. From thick udon to delicate vermicelli, noodles are the star player in this lively, interactive dish that’s both comforting and delicious. Ready to get that wok sizzling? 🍲🍴

Ingredients List & Step-By-Step Instructions For Mongolian BBQ Noodles

Getting the right ingredients and knowing when to use them is the secret to perfect Mongolian BBQ noodles. From fresh veggies to the saucy blend, every piece matters to build flavor and texture just right.

Step 1

Start by prepping your ingredients carefully. Thinly slice 200g of beef or chicken against the grain for tenderness. For veggies, get 1 cup broccoli florets, ½ cup shredded cabbage, ½ cup julienned carrots, ¼ cup sliced zucchini, and ½ cup sliced mushrooms ready.

Cook 150g of soba noodles according to the package, then rinse with cold water to stop cooking. For the sauce, mix these up:

  • 3 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp Mongolian BBQ sauce
  • 1 tsp grated fresh ginger
  • 1 clove garlic, minced
  • 1 tsp sesame oil
  • 1 tbsp vegetable oil
  • 1 tsp rice vinegar (optional)

Whisk together until smooth. Getting everything prepped sets you up for a smooth cook.

Step 2

Heat a large skillet or wok over medium-high. Add 1 tbsp vegetable oil, then toss in the sliced beef or chicken. Cook in batches if needed so they sear nicely instead of stewing. This gives that smoky, caramelized crust everyone loves 🍖.

Once cooked, remove the meat and keep it warm. In the same pan, add a bit more oil and stir-fry the broccoli and carrots first for 2 minutes—they take longer to soften. Then add zucchini, mushrooms, and cabbage. Stir-fry for another 1-2 minutes until veggies are just tender-crisp. Don’t forget to toss in that garlic and fresh grated ginger here—it’s the smell that wakes up your taste buds!

Step 3

Now it’s time to bring it all together. Return the cooked meat to the pan and add the drained soba noodles. Pour the sauce over everything and toss well to coat. Stir-fry for 1-2 minutes until the sauce thickens slightly and clings to the ingredients.

Finish by scattering chopped green onions and a sprinkle of toasted sesame seeds on top for crunch and color 🌿. Serve hot and watch it disappear faster than you can say “Mongolian BBQ noodles!” 🍜

Ingredient Quantity
Beef or Chicken (thinly sliced) 200g
Broccoli (bite-sized florets) 1 cup
Shredded Cabbage ½ cup
Julienned Carrots ½ cup
Sliced Zucchini ¼ cup
Sliced Mushrooms ½ cup
Soba Noodles (cooked) 150g
Soy Sauce 3 tbsp
Hoisin Sauce 2 tbsp
Mongolian BBQ Sauce 1 tbsp
Minced Garlic 1 clove
Grated Fresh Ginger 1 tsp
Sesame Oil 1 tsp
Vegetable Oil 2 tbsp (total)
Rice Vinegar (optional) 1 tsp
Chopped Green Onions For garnish
Toasted Sesame Seeds For garnish
Chef Melanie
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