Introduction
Get ready, because this one’s a flavor-packed, muscle-loving powerhouse: High Protein Mongolian Noodles. We’re talking thick, slurp-worthy noodles coated in a glossy, savory-sweet Mongolian-style sauce, tossed with lean protein and vibrant veggies. It’s got that craveable takeout vibe—but made at home, quicker, cleaner, and absolutely loaded with fuel for your day.
Whether you’re trying to hit your protein goals, want a satisfying post-workout meal, or just need something that tastes ridiculously good and comes together fast—trust me, this recipe delivers. It’s bold, it’s balanced, and it’s totally addictive (in the best way).
Why You’ll Love High Protein Mongolian Noodles
This recipe isn’t just about the ingredients—it’s about creating moments. Weeknight wins, meal prep magic, or that “I need something delicious NOW” craving? This has you covered:
Versatile: Works with chicken, beef, tofu, or whatever protein you’ve got on hand.
Budget-Friendly: Packed with pantry staples and a handful of fresh ingredients.
Quick and Easy: Less than 30 minutes from stovetop to table.
Customizable: Spice it up, pack in more veggies, or go low-carb with alternate noodles.
Crowd-Pleasing: Savory, sweet, slightly spicy—this one hits all the right notes.
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Ingredients in High Protein Mongolian Noodles
Here’s the goodness that brings these noodles to life:
High-Protein Noodles
Look for chickpea, edamame, or whole wheat noodles—they pack a serious protein punch.
Lean Protein (Beef, Chicken, Tofu, or Tempeh)
Your choice! Sliced beef or chicken for that classic Mongolian flavor, or go plant-based with tofu or tempeh.
Garlic & Ginger
Bold aromatics that give this dish its signature depth.
Low-Sodium Soy Sauce
Salty, savory base for the sauce—essential for that umami kick.
Hoisin Sauce
Sweet, rich, and sticky—it adds body and bold flavor.
Brown Sugar or Coconut Sugar
Balances out the salt and spice with just the right hint of sweetness.
Cornstarch
Thickens the sauce into that glossy, silky finish.
Scallions
Bright, fresh, and peppery—perfect as a garnish or tossed right in.
Veggies (Optional but Recommended)
Think bell peppers, snow peas, or broccoli for color and crunch.
Red Pepper Flakes or Sriracha (Optional)
Add heat if you like it spicy.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s make some magic in the pan:
Cook the Noodles
Boil your high-protein noodles according to package instructions. Drain and set aside.
Sear the Protein
In a large skillet or wok, cook your sliced protein in a bit of oil until golden and cooked through. Remove and set aside.
Sauté the Aromatics
Add garlic and ginger to the pan. Sauté until fragrant—just a minute or two.
Add the Sauce Ingredients
Whisk together soy sauce, hoisin, brown sugar, and cornstarch with a splash of water. Pour into the pan and let it simmer until thick and glossy.
Toss Everything Together
Add noodles, cooked protein, and any veggies. Toss to coat everything in that luscious sauce.
Garnish and Serve
Top with chopped scallions, sesame seeds, and an extra drizzle of sriracha if you’re feeling bold.
Nutrition Facts
Servings: 4
Calories per serving: [Calorie count per serving]
Protein per serving: [Approx. protein in grams, depending on protein choice]
Preparation Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
How to Serve High Protein Mongolian Noodles
Make the most of this meal with these tasty pairings:
On a Bed of Greens: Serve over baby spinach or shredded cabbage for extra crunch and fiber.
With a Fried Egg: Add even more protein and richness.
Meal Prep Style: Divide into containers and enjoy all week long.
Add Lime or Vinegar: A little acidity brightens the whole dish.
Additional Tips
Use Pre-Cooked Protein: Rotisserie chicken or leftover beef makes this even faster.
Want Lower Carb? Try shirataki, zucchini noodles, or spaghetti squash.
Crispy Tofu Trick: Press tofu and pan-fry until golden before tossing it in.
Double the Sauce: For extra flavor or if serving with rice too.
Prep Ahead: Chop protein and veggies in advance for a 15-minute dinner win.
FAQ Section
Q1: Can I use regular pasta if I don’t have high-protein noodles?
A1: Absolutely! Just know the protein content will be lower—consider adding extra protein with chicken, tofu, or beans.
Q2: Is this recipe gluten-free?
A2: It can be—just use tamari instead of soy sauce and make sure your noodles and hoisin are gluten-free.
Q3: Can I make this vegan?
A3: Yes! Use tofu or tempeh, plant-based hoisin, and skip any animal products.
Q4: How do I store leftovers?
A4: Store in an airtight container in the fridge for up to 4 days. Reheat with a splash of water to loosen the sauce.
Q5: Can I freeze it?
A5: It’s best fresh, but it will freeze okay—just reheat gently and expect the noodles to be a bit softer.
Q6: Can I add eggs or edamame for more protein?
A6: Totally! Scrambled eggs or shelled edamame are both excellent additions.
Q7: What noodles are best for high protein?
A7: Chickpea pasta, lentil pasta, or edamame spaghetti all work well.
Q8: Can I add mushrooms?
A8: Yes—shiitake or cremini mushrooms are great for that umami boost.
Q9: Can I skip the sugar?
A9: You can reduce or swap with a sugar alternative, but some sweetness balances the salt and spice.
Q10: Can I make this without cornstarch?
A10: Arrowroot powder or tapioca starch are great substitutes. You can also reduce the sauce longer to thicken naturally.
Conclusion
There you have it—High Protein Mongolian Noodles that check every box: fast, filling, flavorful, and flexible. It’s got the takeout flavor you love, the nutrients your body needs, and none of the fuss. Whether you’re meal-prepping for the week or whipping up a quick dinner, this dish is going to become your new go-to. Grab your chopsticks (or a fork—no judgment!) and dig in.
Print
High Protein Mongolian Noodles
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A hearty and flavorful noodle dish inspired by Mongolian beef, made with high-protein ingredients like lean ground beef, edamame, and whole wheat noodles. Sweet, savory, and satisfying.
Ingredients
- 8 oz whole wheat or high-protein noodles (like chickpea or lentil-based)
- 1 tbsp sesame oil
- 1 lb lean ground beef or ground turkey
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/3 cup low-sodium soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp brown sugar or honey
- 1 tbsp rice vinegar
- 1/2 tsp red pepper flakes (optional)
- 1 cup shelled edamame
- 2 green onions, sliced
- 1 tbsp cornstarch + 2 tbsp water (for thickening)
- Sesame seeds, for garnish
Instructions
- Cook noodles according to package instructions. Drain and set aside.
- In a large skillet or wok, heat sesame oil over medium-high heat. Add ground beef and cook until browned, breaking it up as it cooks.
- Add garlic and ginger; cook for 1–2 minutes until fragrant.
- In a small bowl, whisk together soy sauce, hoisin sauce, brown sugar, rice vinegar, and red pepper flakes.
- Pour sauce into the skillet. Stir to coat the beef evenly. Add edamame and cook for 2–3 minutes.
- If needed, mix cornstarch and water and stir into the skillet to thicken the sauce slightly.
- Add cooked noodles to the skillet and toss to combine everything.
- Top with green onions and sesame seeds before serving.
Notes
- Substitute beef with tofu or tempeh for a vegetarian version.
- Add broccoli or bell peppers for more vegetables.
- Use tamari or coconut aminos for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 8g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 80mg