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Mongolian Beyond Meatball Ramen

I don't often explore the cuisine of my most distant heritage, which is to say this is the first time. The great news: it was a success!

Mongolian Beyond Meatball Ramen

Source: Delish | Serves: 3-4 | Time: 30 min


  • Used Beyond Beef

  • Used veggie broth instead of chicken broth

  • Replaced soy sauce with coconut aminos

  • Skipped hoisin

  • Used good ramen noodles, instead of instant


1 lb ground Beyond Beef

1/2 cup panko bread crumbs

3 green onions, thinly sliced, divided

1 egg

2 cloves garlic, minced and divided

2 tsp sesame oil, divided

Red pepper flakes


Vegetable oil, for skillet

2 tsp minced ginger

3/4 cup veggie broth

1/2 cup coconut aminos

1/4 cup brown sugar

3 servings ramen noodles

Sesame seeds, for garnish


In a large bowl, combine ground Beyond Beef, panko bread crumbs, about half green onions, egg, half of the garlic, and 1 teaspoon sesame oil. Season with red pepper flakes, salt and pepper, then mix until well combined. To form meatballs, scoop a heaping tablespoons of mixture and roll into balls.

In a large skillet over medium-high heat, heat a thin layer of vegetable oil. Add meatballs and sear until each sides develops a crust, about 2 minutes per side.

Remove meatballs from skillet, and add remaining sesame oil. Stir in ginger and cook until fragrant, about 30 seconds. Add broth, aminos, and brown sugar. Stir to combine and bring to a simmer. Return meatballs to skillet and cover skillet with a lid. Cook until meatballs are cooked through, about 10 minutes more.

Meanwhile, cook ramen. In a large pot of boiling water, cooking ramen according to package instructions. Drain noodles.

Add cooked noodles to skillet and toss until fully coated in sauce. Garnish with remaining green onion and sesame seeds. Serve warm.


Did a bad job tracking today as we were in transit for most of it. I did manage 9300+ steps though, so yay me!

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