Gluten-Free Mongolian Beef Noodle Bowls taste just like the popular take out dish but swap rice for chewy rice noodles instead!
Thank you times a MILLION for your supportive and excited comments, posts, and emails regarding my new eBook! It’s always nerve-wracking putting such a large and important part of yourself out there, especially on the internet but, while I didn’t think it was possible, I’m even more excited to help those of you who want or need to go gluten-free actually do it. I even had a couple people say they want to give the ebook as a gift. Yes, please! By all means, spread the GFL (gluten-free love, of course.)
In the meantime, we slurp Mongolian Beef Noodle Bowls, aka my most favorite take-out fake-out dish of. all. time!
Since developing my Asian Noodle Bowl recipe a couple months ago I’ve made them at least a half dozen times which is…a lot of Asian Noodle Bowls. Especially for Ben who isn’t a huge fan of repeating recipes all that often. The noodle bowls are something I truly crave on the regular but to give poor Ben a break I decided to give them a spin to match the flavors of one of our all time favorite take-out dishes – Mongolian Beef…and then proceed to make it like five nights in a row. My bad!
As much as I love the Asian Noodle Bowls, this dish is K-I-L-L-I-N-G it in the delicious department. Whisper-thin slices of beef are stir fried with green onions and store-bought coleslaw mix then tossed with chewy rice noodles and an irresistible Mongolian sauce. You know the one – perfectly balanced between salty and sweet.
Bonus, you can control the amount of green onions in the noodle bowls. Don’t you hate ordering Mongolian Beef at a restaurant then receiving a side of beef with your salad of green onions? Not happening here! I can’t wait for you to try this recipe so I’m cutting the chit chat short. Onward!
Watch How to Make Them
How to Make this Recipe
Start by soaking then draining 8oz gluten-free rice noodles according to package directions. The rice noodles will still be a little bit hard after soaking but that’s ok, they’re supposed to be that way. They’ll finish cooking and get nice and chewy in the sauce.
Next, thiiiinly slice 1lb flank steak. My grocery store used to sell pre-sliced stir fry beef but recently stopped for whatever reason. I was a bit miffed before realizing I can slice the beef even thinner at home, which is key for a good stir fry!
Use a very sharp knife to slice the steak against the grain, as thin as you can get it. This will allow the beef to stir fry really quickly and get a luscious golden brown crust.
Last step before we stir fry is to mix up the sauce. All you need is 1/2 cup LOW-SODIUM gluten-free tamari or soy sauce (dish will not be GF if using soy sauce,) 1/3 cup brown sugar, 1/4 cup water, and 1/4 teaspoon (or more or less) red chili pepper flakes.
Time to cook. Heat 1/2 Tablespoon high heat cooking oil in a wok or very large skillet over heat that’s just a touch below high. Make sure the oil is very hot before adding 1/3 of the beef in an even layer in the bottom or else it will steam instead of sizzle.
Season the beef lightly with salt and pepper then let sear until a crust has formed on the bottom. Flip then sear until the beef is just barely cooked through, and then remove to a plate. Repeat heating 1/2 Tablespoon oil in the wok, then seasoning and searing another third of the beef until it’s all cooked, and then set the plate aside.
Heat one last 1/2 Tablespoon oil then add 3 cups coleslaw mix and 5 green onions to the wok. Season lightly with salt then stir fry until the coleslaw begins to wilt, just a minute or two, then add 1/2 teaspoon freshly grated ginger plus 3 minced garlic cloves and stir fry for another 30 seconds.
Last step is to add the sauce and drained rice noodles.
Stir fry until the noodles are tender, 3-4 minutes, then add the beef back into the wok and toss to combine. If it’s a touch too salty at this point, you can add splashes of water to balance everything out.
Divy the noodles up between bowls then grab your chopsticks and dive in!
Honestly, just stop what you’re doing and go get the ingredients to make these noodle bowls tonight. It might be tempting to say to heck with it and stop at the Chinese food counter at the grocery store instead, but these noodles taste FAR better than anything that’s been sitting in a warming tray for the past hour. I hope you love these Mongolian Beef Noodle Bowls as much as I do!
Equipment
Ingredients
- 8 oz gluten free rice noodles
- 1/2 cup gluten free reduced-sodium Tamari, or soy sauce if not GF
- 1/3 cup brown sugar
- 1/4 cup water
- 1/4 teaspoon red chili pepper flakes, or more or less
- 2 Tablespoons grapeseed or vegetable oil, divided
- 1 lb flank steak, sliced very thin against the grain
- salt and pepper
- 5 green onions, green parts chopped into 2" pieces, white and light green parts into 1/2" pieces
- 3 cups coleslaw mix
- 1/2 teaspoon freshly grated ginger, from 1" piece of ginger
- 3 garlic cloves, minced
Directions
- Pre-soak rice noodles according to package directions then drain and set aside. 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.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Made this dish tonight so happy to say it got a four thumbs up!! All four of us loved it!! So happy to find your site! Thank you again!!
So glad to hear, Tammy! Love when everyone declares dinner a winner!
your photos are GORGEOUS! i can’t wait to try this!!
Super tasty but holy smokes don’t add more pepper flakes than what the recipe asks for!
It truly was better than take out! I was really craving Chinese food but because I’m GF couldn’t order out. But this was super easy AND my picky husband liked it too (and went back for seconds)! I used flank stank. Yum :)
Wohoo – that’s what I like to hear! So glad you enjoyed it!
I’ve made this recipe 2x so far and it is sooo good! I love the addition of coleslaw for veggies (that I don’t have to pre-chop…). Will be making this many more times. Question–I accidentally got double the noodles and already soaked them, so now I have an extra batch of ready-to-use rice noodles sitting in my fridge. Kristin, any other recipes you have that use rice noodles I can try?
So glad to hear you love it! I have another Asian Noodle Bowl recipe using rice noodles that you could try! https://iowagirleats.com/2015/07/20/asian-noodle-bowls/
I found this recipe weeks ago and I was finally able to try it.. let me tell you the low sodium soy sauce part is definitely important,,, unfortunately all I had was regular soy sauce and the rice noodles definitely soaked up all that salt,, aside from that this was so delicious! but I think I will take the advice of other comments and use an entire package of coleslaw mix because I also found half 3 cups was not quite enough.
I also need some advice for the Rice noodles.. I followed the instructions on the package and soaked them for 10 minutes then stirfried for way longer then 4 minutes but they were still very hard and chewy.. this was my first time cooking with that type of noodle and I was excited for the light chewy texcture that everyone talks about. Would soaking them longer have made a difference? I want to try again but I am not sure what I did wrong :/
Hi Hikari! What brand of noodles did you use? Mine instructed me to soak for 25-30 minutes. It sounds like yours might just have needed to soak a bit longer in hot water!
I made this last night and it was really good!! Do you think it would still be as good if I used chicken? If so, would I prepare the chicken the same way? Thanks for another great recipe!!
I think you could prepare it the same way and it’d be just as great!
Made this tonight but subbed tofu for the beef. Loved it. Delish & easy!
This was a great dinner. I think I would add the whole bag of coleslaw next time like another reader suggested. Thanks for another great recipe.
Made this tonight and it was delicious. We loved it! It is such a versatile base recipe to work of off and change up pieces (e.g., I forgot to buy the slaw, but had kale and broccoli on hand to substitute). I’m already looking forward to the leftovers later this week.
Wohoo! Yes I agree. Stick with the sauce and the rest can be swapped in and out!
Thank you for this amazing recipe! I tried this recipe last week and my husband took his first bite and said “MAN Iowa Girl Eats gets it right every time!”
Awesome!! Smiling from ear to ear – so glad you both liked it!
This looks yummy! I’m going to make it tomorrow night.
My friend made your ribs and when she told us where she found the recipe we started gushing about how much we loved your site. It was like we had a mutual friend. :)
Love your blog, thank you for sharing your life & recipes.
Ha – too funny! So glad you ladies love the site! :)
We had this for dinner last night. It was delicious and we will be making it again. We had to substitute brown rice noodles because that was all my local Kroger had. It was still yummy for lunch leftovers today.
So glad to hear! I need to look out for those brown rice noodles – sounds delicious. Do you remember what brand they were?
The brown rice noodles brand was Thai Kitchen. It comes in a red box. It is 8 oz. containing four 2 oz. packages. The noodles were narrower than the ones in your photos. This really was a delicious recipe. My husband wants to try it next with pork tenderloin.