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Faster-Than-Takeout Mongolian Beef Noodle Bowls


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1250 gm. package  Rice Stick noodles

1 cup soy sauce, Tamari  (a gluten-free soy sauce), or Naked Coconuts Soy Sauce Alternative

½ cup brown sugar

½  cup water

½  tsp red chili pepper flakes (or more or less)

4 Tbsp grapeseed or vegetable oil, divided

1 Lepp’s flank or flat-iron steak, sliced very thin against the grain, OR 2 lbs. Stir-fry beef

salt and pepper

6 green onions, green parts chopped into 2″ pieces, white and light green parts into 1/2″ pieces

1453 g package coleslaw mix

1 teaspoon freshly grated ginger

4 garlic cloves, minced


Rice noodles can either be pre-soaked according to package directions, or cooked in boiling water for 3 minutes, drained and set aside. (I prefer my rice noodles soft rather than chewy so I cook them)

Meanwhile, in a small bowl whisk together tamari or soy sauce, brown sugar, water, and red chili pepper flakes then set aside.

Heat 1/2 Tablespoon oil in a wok or large nonstick skillet over heat that’s just a touch below high. Make sure oil is very hot before adding 1/3 of the beef in an even layer in the bottom of the wok. (If oil is not hot enough or you overcrowd the wok, the beef will steam vs sear.) Season lightly with salt and pepper then allow beef to form a crust on the bottom before flipping and stir frying until just barely cooked through. Remove beef to a plate then repeat with remaining beef, using 1/2 Tablespoon oil to stir fry each batch, and then set the plate aside.

Heat remaining 1/2 Tablespoon oil in the wok then add green onions and coleslaw mix, season lightly with salt, and then stir fry until coleslaw begins to wilt, 1-2 minutes. Add ginger and garlic then stir fry for another 30 seconds.

Add drained noodles and sauce to wok then stir fry until noodles are tender, 3-4 minutes. Remove wok from heat then add beef and toss until warmed through, and then serve.