Step 1: Prepare the rice noodles according to package directions. Typically, this involves soaking in hot water for 5-10 minutes until tender, then draining. Toss lightly with a drizzle of sesame oil to prevent sticking and set aside.
Step 2: Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the ground beef, breaking it up with a spoon. Cook until fully browned and no pink remains, about 5-7 minutes. Drain any excess fat if necessary.
Step 3: Add the minced garlic and grated ginger to the skillet with the browned beef. Sauté for 1 minute until fragrant, stirring constantly to prevent burning.
Step 4: In a small bowl, whisk together the soy sauce, hoisin sauce, brown sugar, rice vinegar, and Sriracha (if using) until well combined.
Step 5: Pour the sauce mixture over the ground beef in the skillet. Bring to a gentle simmer, stirring occasionally. Cook for 2-3 minutes, allowing the sauce to thicken slightly and coat the beef. If the sauce becomes too thick, you can add 1/2 cup of beef broth or water.
Step 6: Add the prepared and drained rice noodles to the skillet. Using tongs, toss everything together until the noodles are thoroughly coated in the flavorful Mongolian sauce and heated through, about 1-2 minutes.
Step 7: Remove from heat. Garnish generously with sliced green onions and toasted sesame seeds. Serve immediately and enjoy your delicious Mongolian Ground Beef Rice Noodles!