Mongolian Noodles with Ground Beef

50% less sugar

Very tasty. Added peas. Use more chilli next time.

Very nice

I added frozen peas so that my toddler can have his green vegtable. I also substituted the hoisin sauce for Japanese bbq sauce since i didnt have any on hand.

I added handful green beans, grated carrot and water chestnut, and it was served with dried thin egg noodles

Added some peppers, carrots and mushroom to this (which I cooked separately and added after the beef was cooked) and it ended up delicious! Also used wholewheat noodles. Not sure if it would've been as nice on its on, without the veggies.

I added 1t of pepper flakes because we like spicy, and would agree with note to halve the amount of noodles. It was soooo good, a new and easy favorite!

Way too many noodles in this recipe. The sauce was not spread out enough. I'd half the noodles next time.

8/10, very filling and makes leftovers. A tad too sweet but seasonings could be adjusted. Even better the next day after the flavors marry together. Thickened with cornstarch slurry and swapped ground beef with turkey. We also cooked the pasta with 2 tablespoons of baking soda to make them more Ramen noodle-like

I thought it was delicious with a nice kick. Husband wasn’t a big fan, probably because of the sweetness, but I thought it was delightful. I would like to try swapping the ground beef with shaved steak or pork next time and thinner noodles

I would not thicken next time.

I made the meat mixture ahead of time and put it in the fridge. I instructed my husband to heat the meat and make the noodles. I thought I’d have dinner when I got home from work. Apparently, he and my son really enjoyed it because there was none left when I got home! They said it was fine just the way it was and I followed the recipe to a T.