Easy High Protein Mongolian Noodles for Busy Weeknights

It is 6pm on a busy fall evening. You are tired from a long day. Dinner needs to happen fast but feel nourishing. These High Protein Mongolian Noodles are here to save your weeknight routine.

This dish delivers everything you crave in a stir-fry. It is savory, slightly sweet, and incredibly satisfying. You will love how the fresh ginger fills your kitchen with warmth. It is the perfect healthy reset for your dinner table.

Why This Recipe Is a Winner

This recipe is a total game-changer for your weekly meal rotation. It uses edamame pasta to boost the protein naturally. This means you feel full and energized without a heavy carb slump. It is ready in just 30 minutes from start to finish.

You will appreciate how simple the ingredients are. Most items are likely already in your pantry. It is a budget-friendly way to enjoy restaurant flavors at home. Your family will think you spent hours at the stove.

Simple Method

Making this stir-fry is a breeze even for beginners. You simply boil the noodles while you sear the steak. The sauce comes together in the same pan for easy cleanup. Minimal dishes mean more time for you to relax tonight.

Ingredients You’ll Need

We use fresh, simple ingredients to keep things light and bright.

• 8 oz edamame pasta
• 1 lb lean flank steak, thinly sliced against the grain
• 2 tbsp cornstarch
• 1 tbsp toasted sesame oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, finely grated
• 0.5 cup low-sodium soy sauce
• 0.5 cup water
• 0.25 cup brown sugar
• 2 cups broccoli florets
• 0.5 cup green onions, sliced
• 1 tsp red pepper flakes

Step-by-Step

1. Cook edamame pasta in boiling water according to package directions, drain, and set aside.
2. In a bowl, toss the sliced flank steak with cornstarch until evenly coated.
3. Heat sesame oil in a large wok or skillet over high heat.
4. Add the beef to the wok in a single layer and sear until browned, approximately 2 minutes per side; remove beef and set aside.
5. In the same wok, add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
6. Whisk in soy sauce, water, and brown sugar, bringing the mixture to a simmer.
7. Add broccoli florets to the sauce and cook for 3 to 4 minutes until tender-crisp.
8. Return the cooked beef and pasta to the wok.
9. Toss all ingredients together for 1 to 2 minutes until the sauce thickens and coats the noodles and protein.
10. Garnish with sliced green onions and red pepper flakes prior to serving.

Best Ways to Enjoy It

Serve these noodles in shallow bowls for a cozy feel. The vibrant green broccoli looks beautiful against the dark glaze. You can add an extra sprinkle of sesame seeds for crunch. Pair it with a simple side of smashed cucumbers.

Keep It Fresh

Store any leftovers in an airtight glass container. These noodles stay delicious in the fridge for up to three days. To reheat, use a skillet with a splash of water. This helps the sauce become creamy and glossy again. Avoid the microwave if you want the beef to stay tender.

Tips for Best Results

• Slice the beef while it is slightly frozen for thinner strips.
• Don’t skip the cornstarch as it creates a beautiful crust.
• Use fresh ginger rather than dried for the best flavor.
• Avoid crowding the pan so the beef sears instead of steams.
• Double the broccoli for an extra serving of garden-fresh greens.
• Adjust the red pepper flakes to your preferred spice level.

Ways to Switch It Up

• Swap the flank steak for thinly sliced chicken breast.
• Use tamari instead of soy sauce for a gluten-free option.
• Add sliced bell peppers for more color and crunch.
• Try rice noodles if you cannot find edamame pasta.

Common Questions

Can I make this ahead of time?

Yes, you can prep the sauce and slice the beef a day early. This makes the actual cooking process take less than 15 minutes. It is a great meal prep option for busy weeks.

What are edamame noodles?

These are noodles made entirely from green soybeans. They are naturally gluten-free and very high in protein. They have a tender, slightly nutty flavor that pairs perfectly with soy sauce.

Is this recipe kid-approved?

Most kids love the slightly sweet glaze and soft noodles. If your children dislike spice, simply leave out the red pepper flakes. You can also cut the broccoli small so it blends in easily.

I hope these High Protein Mongolian Noodles bring a little ease to your busy weeknights. There is nothing better than a fresh, home-cooked meal that feels like a treat. Happy cooking!

— Clara

High Protein Mongolian Noodles

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 485

Ingredients Method

Ingredients

  

• 8 oz edamame pasta
• 1 lb lean flank steak, thinly sliced against the grain
• 2 tbsp cornstarc h
• 1 tbsp toasted sesame oil
• 3 cloves garlic , minced
• 1 tbsp fresh ginger, finely grated
• 0.5 cup low -sodium soy sauce
• 0.5 cup wate r
• 0.25 cup brown sugar
• 2 cups broccoli florets
• 0.5 cup green onions, sliced
• 1 tsp red pepper flakes

Method

 

1. Cook edamame pasta in boiling water according to package directions, drain, and set aside.
2. In a bowl, toss the sliced flank steak with cornstarch until evenly coated.
3. Heat sesame oil in a large wok or skillet over high heat.
4. Add the beef to the wok in a single layer and sear until browned, approximately 2 minutes per side; remove beef and set aside.
5. In the same wok, add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
6. Whisk in soy sauce, water, and brown sugar, bringing the mixture to a simmer.
7. Add broccoli florets to the sauce and cook for 3 to 4 minutes until tender-crisp.
8. Return the cooked beef and pasta to the wok.
9. Toss all ingredients together for 1 to 2 minutes until the sauce thickens and coats the noodles and protein.
10. Garnish with sliced green onions and red pepper flakes prior to serving.