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Healthy Mongolian beef noodles in sauce with broccoli, red peppers, and sesame seeds.

High Protein Mongolian Noodles (30-Min One-Pan Dinner with Lean Meat & Veggies)

Samantha
These High Protein Mongolian Noodles are a 30-minute, one-pan stir fry loaded with lean beef, crisp vegetables, and a bold garlic-soy sauce. Made with high-protein noodles and clean ingredients, it’s the perfect make-ahead dinner or post-workout meal that tastes better than takeout.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine Asian-Inspired, Fusion
Servings 4 servings
Calories 410 kcal

Ingredients
  

  • 1 lb lean ground beef or chicken
  • 8 oz high-protein pasta or soba noodles
  • 1 tablespoon sesame oil
  • 1 red bell pepper sliced thin
  • 3 green onions chopped (reserve green tops)
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon honey
  • ½ teaspoon red pepper flakes optional
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • Sesame seeds for garnish

Instructions
 

  • Step 1: Cook the Noodles
    Boil the noodles according to package instructions. Drain and set aside.
  • Step 2: Brown the Meat
    Heat sesame oil in a large skillet over medium-high. Add ground meat and cook until browned.
  • Step 3: Sauté the Aromatics
    Stir in bell peppers, garlic, ginger, and the white part of the green onions. Sauté 3–4 minutes.
  • Step 4: Make the Sauce
    In a bowl, whisk together soy sauce, hoisin, honey, red pepper flakes, and cornstarch slurry. Pour over the skillet mixture.
  • Step 5: Toss and Serve
    Add cooked noodles to the skillet. Toss everything together until glossy and coated. Top with sesame seeds and reserved green onions.

Notes

Secret Tips for the Best High Protein Mongolian Noodles

1. Marinate the Beef for 10–15 Minutes: Even a short soak in a mix of soy sauce, garlic, and cornstarch helps tenderize lean cuts like flank steak or sirloin. It locks in flavor and prevents dryness in high-protein meat.
2. Slice the Meat Against the Grain: Always cut your beef thinly against the grain. This helps keep the texture tender and chewable, even after pan-searing at high heat.
3. Pre-cook the Noodles Just Shy of Al Dente: When using high-protein pasta (like chickpea or edamame noodles), undercook them by 1 minute. They’ll soak up the Mongolian sauce without going mushy.
4. Double the Sauce for Meal Prep: If you’re making this ahead, reserve half the sauce and drizzle it just before reheating. It keeps the noodles moist and the veggies vibrant—even days later.
5. Add a Touch of Acid to Brighten Flavor: A quick splash of rice vinegar or lime juice at the end of cooking helps cut through the savory sauce and elevates the whole dish.
6. Stir in a Protein Booster: Sneak in extra grams of protein by stirring in a tablespoon of hemp hearts or finely chopped boiled egg whites when plating—no one will notice, but your macros will thank you.
7. Steam Veggies Separately for Vibrancy: Blanch or steam broccoli and bell peppers instead of stir-frying them. It preserves color, crunch, and nutrition while giving the dish a polished, restaurant-style finish.
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