Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.
Introduction
I’ll never forget the evening I first tried making Mongolian Beef with Fried Rice Noodles Recipe instead of the usual steamed rice. I was short on time, craving something that felt indulgent yet comforting, and had a pack of dried rice vermicelli in my pantry. I figured, why not fry the noodles until crispy and let them soak in that sweet‑savory Mongolian sauce?
That night, I stir-fried the beef in my usual sauce, crisped the rice noodles in hot oil, then layered them together. The result? A plate of crispy noodle “nests” drenched in glossy beef and onion sauce—texturally delightful and utterly satisfying. Ever since, this version has become one of my favorite ways to enjoy Mongolian Beef, because it introduces crunchy contrast and a fun twist on a familiar dish.
If you’re looking for a recipe that elevates traditional Mongolian Beef into a new, noodle-forward experience, this Mongolian Beef with Fried Rice Noodles Recipe is just what you need.
Restaurants sometimes serve Mongolian beef over crispy rice vermicelli (fried) to add crunch and novelty. This Mongolian Beef with Fried Rice Noodles Recipe leans into that inspiration and makes it work in a home kitchen.
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Ingredients
Here’s what you’ll need to make this Mongolian Beef with Fried Rice Noodles Recipe:
For the Beef & Marinade:
- 1 lb (about 450g) flank steak or similar cut, thinly sliced against the grain
- 2 tablespoons cornstarch
- 1 teaspoon baking soda (optional, for tenderizing)
- Salt and pepper, to taste
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil (for marinade)
For the Sauce:
- ½ cup soy sauce (regular or low-sodium)
- ⅓ cup light brown sugar
- ½ cup water or beef broth
- 2–3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes (optional, for heat)
- 1–2 tablespoons cornstarch dissolved in water (slurry to thicken)
For the Fried Noodles:
- 4 oz dried rice vermicelli or thin rice noodles
- Neutral oil (e.g. vegetable, canola) for frying
For Assembly & Garnish:
- 1–2 small onions, thinly sliced
- 3–4 green onions/scallions, sliced
- Sesame seeds (optional)
- Fresh cilantro or parsley (optional)
How to Prepare Mongolian Beef with Fried Rice Noodles Recipe: Step-by-Step
Here’s a guide on how to make this Mongolian Beef with Fried Rice Noodles Recipe:
Step 1: Marinate and Prep the Beef
- In a bowl, toss the thin beef slices with cornstarch, baking soda (if using), soy sauce, salt, and pepper. Let it sit for 15–20 minutes.
- Meanwhile, whisk together all sauce ingredients except the slurry (soy sauce, brown sugar, water/broth, garlic, ginger, sesame oil, red pepper flakes). Set aside.
- Prepare the onions and green onions; keep them ready.
Step 2: Fry the Rice Noodles
- Heat about 1 inch of oil in a deep skillet or wok over medium-high to high heat.
- Break the dried rice vermicelli into manageable lengths (if needed) and carefully submerge them in hot oil. They will puff and crisp almost immediately—watch closely.
- When golden and crispy, remove with a slotted spoon and drain on paper towels. These crispy noodles will act like nests that absorb sauce.
Step 3: Stir-Fry the Beef
- In the same skillet or a clean wok, remove excess oil, leaving a tablespoon or so.
- Add the marinated beef (shake off extra starch) in batches if needed, and sear quickly over high heat until mostly cooked and lightly caramelized. Remove and set aside.
Step 4: Build the Sauce
- In the same pan, add a bit more oil if dry, then sauté sliced onions until soft and translucent.
- Pour in the prepared sauce mix. Bring to a simmer, stirring to deglaze the pan and capture any browned bits.
- Add the cornstarch slurry slowly while stirring, until the sauce thickens to a glossy consistency.
Step 5: Combine Beef and Noodles
- Return the beef (and any juices) to the pan and toss to coat well.
- Serve the beef and sauce over the fried rice noodles, letting them absorb sauce and soften slightly.
- Garnish with green onions, sesame seeds, and cilantro if desired.
How to Serve Mongolian Beef with Fried Rice Noodles Recipe
- Serve hot, plated in shallow bowls with the crispy noodle base.
- Offer lime wedges and extra chili for customization.
- Serve alongside steamed vegetables or a crisp cucumber salad to cut richness.
- For leftovers, keep the noodles separate and sauce+beef separate; combine and reheat carefully so noodles don’t become soggy.
Tips for a Perfect Mongolian Beef with Fried Rice Noodles Recipe
1. Use thin slices
Cut beef very thin (against the grain) so it cooks fast and stays tender.
2. Avoid overcrowding
Cook beef in batches if necessary. Overcrowding lowers the pan temperature and leads to steaming instead of searing.
3. Watch your oil temperature
Frying rice vermicelli requires high, stable heat. Cool or too hot oil can cause burning or soggy results.
4. Crisp noodles just before serving
The noodles will lose crispness over time. Fry them near serving time.
5. Control sweetness and salt
Soy sauce and sugar levels may vary. Taste and adjust. If too salty, add a splash of water or broth; if too sweet, more acidity from lime works.
6. Use fresh aromatics
Fresh garlic, ginger, and green onions lift the dish significantly. Pre-mince and prep ahead.
7. Thicken carefully
Add the cornstarch slurry slowly and stir well to avoid lumps.
Variations to Try
- Add vegetables: Bell peppers, broccoli, snap peas, or bok choy make great additions.
- Switch protein: Try chicken, pork, shrimp, or tofu. Adjust cooking times accordingly.
- Spicy variation: Increase red pepper flakes or add sriracha or chili paste.
- Gluten-free version: Use tamari or coconut aminos in place of soy sauce.
- Saucy version: Serve over steamed rice instead of crispy noodles if you prefer a saucier dish.
- Lo mein-ish twist: Use egg noodles or wheat noodles instead of rice vermicelli.
FAQs
1. Why fry the rice vermicelli?
Fried rice vermicelli becomes crispy and provides a crunchy contrast to the soft beef and sauce. Restaurants sometimes use this technique to elevate texture.
2. Can I skip the frying and just use boiled noodles?
Yes—use soft rice noodles or lo mein-style noodles. The texture will be different (softer), but the flavors still work beautifully. Many Mongolian beef recipes pair with soft noodles.
3. Can I make this Mongolian Beef with Fried Rice Noodles Recipe ahead of time?
You can marinate beef ahead, and prepare sauce ahead. However, frying the noodles just before serving helps maintain crispness.
4. What cut of beef works best?
Flank steak, skirt steak, or any lean cut that can be sliced thinly are good choices. Marinated and coated in cornstarch helps with tenderness.
5. How do I store leftovers?
Store beef and sauce in airtight container in fridge (3–4 days). Keep noodles separate. Reheat beef gently in skillet, then combine with crispy noodles.
6. Can I reduce sugar or use a sugar substitute?
Yes, reduce brown sugar or use a lower glycemic sweetener like coconut sugar or monk fruit, adjusting to taste.
Final Thoughts
This Mongolian Beef with Fried Rice Noodles Recipe offers an exciting twist on a classic favorite. The combination of tender, caramelized beef in a sweet-savory sauce with crisp rice noodles creates a contrast of flavors and textures that feel indulgent yet accessible.
Whether you’re cooking for a weeknight family dinner, impressing friends, or experimenting with new culinary ideas, this Mongolian Beef with Fried Rice Noodles Recipe is flexible, satisfying, and full of bold flavors. Give it a try—the crunch, the sticky glaze, the savory beef—Mongolian Beef with Fried Rice Noodles Recipe is a plate you’ll want to revisit again and again.