Ingredients:
400g ground beef 
300g noodles (udon, ramen or spaghetti) 
3 cloves garlic, minced 
1 small piece fresh ginger, grated (about 1 tbsp) 
4 tbsp soy sauce 
3 tbsp brown sugar 
2 tbsp hoisin sauce
1 tbsp rice vinegar (or mild white vinegar) 
1 tsp sesame oil
2 tbsp vegetable oil 
1 carrot, julienned 
1 red bell pepper, thinly sliced 
3 onions greens, chopped
Sesame seeds for garnish (optional)
Salt and pepper to taste 
Instructions:
Cook noodles:Cook noodles in a large pot of boiling salted water according to package directions. Drain and set aside. 
Make Mongolian sauce:In a bowl, combine soy sauce, brown sugar, hoisin sauce, rice vinegar, and sesame oil. Set aside.
Cook ground beef:In a large skillet or wok, heat vegetable oil over medium-high heat. Add ground beef and cook until browned, breaking up into small pieces with a spoon. Season with salt and pepper. 
Add aromatics:Stir garlic and ginger into beef. Sauté for 1-2 minutes until fragrant.
Add vegetables:Add carrots and red pepper. Cook for 3-4 minutes until vegetables are tender but still slightly crisp.
Stir in sauce:Pour Mongolian sauce into pan and toss well to coat beef and vegetables. Simmer for 2-3 minutes to allow flavors to blend. 
Toss with noodles:Add cooked noodles to pan and toss until well coated in sauce. Add green onions last.
Serve:Serve warm, garnished with sesame seeds if desired. Accompany with a light salad or sautéed vegetables for a complete meal. 
Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes
Servings: 4