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Ground Hamburger Mongolian Noodles


Ground Hamburger Mongolian Noodles





1 pound incline ground beef

4 teaspoons minced ginger


6 cloves minced garlic

1/2 container brown sugar can be decreased to 1/3 or 1/4 cup

1 meat broth /2 cup

Low sodium 1/2 glass soy sauce

Hoisin sauce 4 tbsp. If you can discover a low-sodium sauce, I prescribe it.


1/2 teaspoon ground dark pepper

1/2 teaspoon ruddy pepper drops (optional)

10 ounces pasta linguine, fettuccine, or spaghetti

1 tablespoon cornstarch

2 tablespoons water


4 medium-sized green onions Book

Ground Hamburger Mongolian Noodles


Ground Hamburger Mongolian Noodles new york times recipes

How to make


• Broil a expansive piece of ground meat on the stove with the side of the searing dish raised.


Whereas broiling the minced meat for the final 2 minutes, include the ginger and garlic. Shred the

meat whereas cooking.

• Whereas the ground meat is cooking, cook the pasta agreeing to bundle headings. (It is prescribed

not to include salt to the water.) Drain.

• Deplete the ground meat and return it to the pot with the soy sauce, hamburger stock, brown sugar,

ruddy pepper chips, pepper, and hoisin sauce. Mix to combine.

• Break up cornstarch in water and include to ground meat blend. Blend the blend and bring to a

delicate bubble. Once the sauce has thickened marginally, include the depleted pasta to the

hamburger blend. Mix to combine.


• Let the pasta rest in the sauce for a few minutes to assimilate the flavors. Serve hot with cut green


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