One-Pan Mongolian Beef Noodles with Broccoli

Recipe from Nagi & Dozer - RecipeTin Eats · original post · full recipe on recipetineats.com

Here's the newest version of the much-loved One Pan Asian Beef Noodles (2019!). The noodles cook right in the sauce - no separate boiling - so they soak up the tasty flavour of the sauce while their starch thickens the sauce so it coats everything beautifully. Today's version uses the sauce from everybody's favourite Mongolian Lamb, plus plenty of broccoli for a complete dinner. No need to fear precision with this recipe - those noodle cakes are indestructible!

Serves 4 35g proteinKid-friendly

Dairy freeBeefOne panAsian

Ingredients

instant noodles — seasoning sachets discarded280 g
dark soy sauce — 2 tbsp40 ml
hoisin sauce3 tbsp
mirin2 tbsp
Chinese five spice0.25 tsp
sesame oil — 2 tsp10 ml
vegetable oil — 2 tbsp40 ml
garlic cloves — finely minced2 ea
onion — halved and sliced1 ea
beef mince500 g
broccoli — cut into small florets400 g

Method

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Pescatarian
One-Pan Mongolian Prawn Noodles with Broccoli
- 500 g Raw peeled prawns instead of beef mince
Stir-fry the prawns for 1 to 2 minutes until just pink, coat them in the sauce and set aside, then return them with the noodles for the final minute of tossing.
Vegetarian
- 500 g Plant-based mince instead of beef mince
Cook the plant-based mince for 2 to 3 minutes until browned before adding the sauce; the rest is unchanged.
Vegan
- 500 g Plant-based mince instead of beef mince
Cook the plant-based mince for 2 to 3 minutes until browned before adding the sauce; the rest is unchanged.
Gluten-free
One-Pan Mongolian Beef Rice Noodles with Broccoli
- 280 g Rice noodles instead of instant noodles
- 40 ml Tamari instead of dark soy sauce
- 45 ml Gluten-free hoisin sauce instead of hoisin sauce
Soak the rice noodles in hot water for 5 minutes first, then add them with less water and toss for 1 to 2 minutes until the sauce is absorbed.

Swaps are suggestions — check labels if you are cooking for an allergy.

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Not priced

instant noodles · 280 g
dark soy sauce · 40 ml
hoisin sauce · 3 tbsp
mirin · 2 tbsp
Chinese five spice · 0.25 tsp
sesame oil · 10 ml
vegetable oil · 40 ml
garlic cloves · 2 items
onion · 1 item
beef mince · 500 g
broccoli · 400 g

Mix sauce ingredients in a bowl. Heat oil on high heat in a large deep pan. Cook onion and garlic 30 sec, then cook beef. Stir in sauce, then stir in broccoli. Add water, bring to simmer, break noodles cakes in half and squidgy in. Leave 30 sec, turn, leave 30 sec, then toss 2 - 3 minutes until noodles are soft and all sauce is absorbed. Serve!
Sauce - Mix the ingredients in a small bowl.
Cook beef - Heat the oil in a large, deep 30cm / 12" pan over high heat (or use a large pot). Add the garlic and onion, cook for 30 seconds. Add the beef and cook, breaking it up as you go, until you no longer see red. Add the sauce and cook until the sauce has coated all the beef well.
Add the broccoli and stir it through to coat I sauce. No need to give it cooking time, I promise it cooks through in the next step!
Noodles - Add the water. When it starts bubbling, push the noodles in (break in half along direction of noodles so they fit more easily). Leave for 30 seconds, then turn the noodles. Leave another 30 seconds, then start tossing the noodles with two spatulas or tongs until the noodles are softened and there's no sauce left in the pan (2 - 3 minutes). If the noodles need a little longer, just add a bit more water.
Serve - Divide between bowls and enjoy! A drizzle of sriracha for some heat wouldn't go astray here. :)