High Protein Mongolian Noodles Recipe

If you’re anything like me, you crave meals that strike that perfect balance between healthy and satisfying. You want something comforting and packed with flavor—but you don’t want to sacrifice nutrition or spend hours in the kitchen. That’s exactly where this High Protein Mongolian Noodles recipe comes in.

It’s savory, spicy, a little sweet, and totally packed with protein thanks to your choice of lean meat or plant-based protein and high-protein noodles like chickpea, edamame, or whole wheat. Whether you’re meal prepping for the week or trying to refuel after a workout, this dish checks all the boxes: quick, customizable, and downright delicious.

Now, I have to confess—this recipe has become a bit of a weeknight go-to in my house. It started as a “throw-together” dinner when I had some veggies on hand, leftover chicken, and a half-used box of edamame noodles. But once I tasted that Mongolian-style sauce coating every bite, I knew it was going to be a staple. Since then, I’ve tested it with tofu, seitan, and beef—and guess what? Every version works beautifully.

So whether you’re a meat-lover, vegetarian, or just someone who loves good food, you’re going to love what we’re cooking up today.

Ingredients You’ll Need

Here’s what you’ll need to make this protein-rich, flavor-forward dish:

Main Ingredients

• 8 ounces high-protein noodles (chickpea, edamame, or whole wheat work great)

• 1 tablespoon oil for cooking

• 1 pound lean beef strips, chicken breast, tofu, or seitan

• 2 cloves garlic, minced

• 1 tablespoon grated fresh ginger

• 1 red bell pepper, thinly sliced

• 1 cup broccoli florets

• 2 green onions, sliced

• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)

For the Mongolian Sauce

• ¼ cup low-sodium soy sauce

• 2 tablespoons hoisin sauce

• 1 tablespoon oyster sauce (or vegan alternative)

• 1 tablespoon brown sugar

• 1 teaspoon chili paste or red pepper flakes (adjust to taste)

• ¼ cup water

STEP 1: Cook the Noodles

First things first, let’s get those noodles going. Cook them according to the package directions. High-protein noodles like edamame or chickpea tend to cook a little faster than traditional pasta, so keep an eye on them. Once they’re tender, drain and set them aside.

Tip: If you’re using whole wheat noodles, give them a quick rinse after draining to prevent sticking. For chickpea or edamame noodles, just a light toss in a bit of oil will do the trick.

STEP 2: Make the Sauce

In a small bowl, whisk together all of the sauce ingredients: soy sauce, hoisin sauce, oyster sauce (or your vegan substitute), brown sugar, chili paste or red pepper flakes, and water.

This sauce is the heart of the dish—it’s rich, slightly sweet, salty, and carries just enough heat to keep things interesting. Adjust the chili paste to your spice preference. If you’re not big on spice, start with half the amount and taste as you go.

STEP 3: Sauté the Protein

Now it’s time to build flavor. Heat your oil in a large skillet or wok over medium-high heat. Add the protein of your choice—whether that’s lean beef, chicken breast, tofu, or seitan—and cook until it’s browned and cooked through.

Remove the cooked protein from the pan and set it aside. Don’t worry about cleaning the skillet yet—you’re going to want all those flavorful browned bits left behind for the veggies and sauce.

Quick Tip: If you’re using tofu, make sure to press it beforehand and use a non-stick pan or a bit of extra oil to prevent sticking. For meat, cut it into thin, even strips so it cooks evenly and quickly.

STEP 4: Cook the Aromatics and Veggies

In the same pan, add a touch more oil if needed. Toss in the garlic and ginger, and sauté for about a minute until fragrant. The smell at this stage? Absolutely mouthwatering.

Add in the sliced red bell pepper and broccoli florets. Stir-fry for 3 to 4 minutes, or until the veggies are just tender but still have a nice bite. We’re going for vibrant and crisp—not mushy.

I love how the red pepper adds a sweet crunch while the broccoli soaks up all that savory sauce later on. Of course, you can swap in other veggies depending on what you have—snap peas, carrots, mushrooms, or even zucchini would all work beautifully here.

Alright, let’s keep this going! By now, your kitchen smells like something straight out of your favorite Asian takeout spot—and we’re just a few simple steps away from digging into this bold, protein-packed Mongolian noodle bowl.

If you’ve already cooked your noodles, prepped your sauce, stir-fried your protein, and softened your veggies, you’re doing great. The magic now lies in combining everything just right—so that every bite gets coated in that luscious Mongolian sauce and hits all the right textures.

This part of the recipe is where everything starts to come together fast, so be ready to move with purpose. But don’t worry—I’ll guide you through every step.

STEP 5: Add the Protein and Sauce

Once your vegetables are bright and just tender-crisp, it’s time to bring your cooked protein back into the pan. Toss it in with the veggies, then pour in that gorgeous Mongolian sauce you whisked up earlier.

Let everything simmer together for 2 to 3 minutes. This gives the protein time to reheat, and it allows all those sweet, salty, and spicy flavors to soak into the meat or tofu.

If you like your sauce a bit thicker (and I usually do), now’s the time to stir in the cornstarch slurry. Just mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then pour it in and stir gently. In about a minute, you’ll see the sauce thicken up into that glossy, takeout-style texture we all love.

Quick Tip: Make sure to keep the heat at medium during this step—you don’t want the sauce to burn or reduce too much.

STEP 6: Add the Noodles

Now for the final toss. Add your cooked noodles directly into the skillet or wok. Using tongs or a large spoon, toss everything together so the noodles are fully coated in the sauce.

This step is about more than just mixing—it’s about giving the noodles time to absorb all that flavor. Cook everything together for another 1 to 2 minutes, just until the noodles are warmed through and every strand is coated in that rich, sticky sauce.

At this point, your kitchen is going to smell absolutely amazing, and the dish will look like it came straight off a restaurant menu.

STEP 7: Garnish and Serve

Right before serving, sprinkle the dish with sliced green onions for a fresh, slightly sharp finish. If you like a bit more heat, add a pinch of extra red pepper flakes.

Serve hot—and don’t be surprised if it disappears faster than expected. It’s bold, balanced, and surprisingly filling, thanks to all that fiber and protein.

Helpful Tips & Easy Variations

This recipe is super adaptable, and I encourage you to make it your own! Here are a few ways to mix things up:

• Try Different Proteins: This works beautifully with lean beef, chicken, tofu, or seitan. Shrimp also makes a great protein-packed option—just be sure not to overcook it.

• Change Up the Noodles: Chickpea, edamame, or whole wheat noodles are my go-to for that high-protein punch, but you can also use soba, rice noodles, or even spaghetti in a pinch. If you’re watching carbs, shirataki noodles can be an option too.

• Veggie Add-Ins: This is a great “clean out the fridge” meal. Add snap peas, mushrooms, shredded carrots, or baby spinach at the end for extra color and nutrients.

• Make It Vegan: Use tofu or seitan for your protein, and swap the oyster sauce with a mushroom-based vegan alternative or more hoisin sauce. This version is just as flavorful and completely plant-based.

• Meal Prep Ready: This recipe holds up really well in the fridge. Store it in individual containers for up to 4 days. Reheat in the microwave or on the stovetop with a splash of water to bring the sauce back to life.