In a large pot, boil water and cook the 16 oz of ramen noodles according to package instructions. Once cooked, drain and set aside.
In a large skillet over medium-high heat, add your choice of ground beef, turkey, or chicken. Season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
Add the minced garlic and fresh ginger to the skillet with the cooked meat. Stir for about 1 minute until fragrant.
Next, add the grated carrot, diced red bell pepper, snap peas, and the white parts of the green onions to the skillet. Sauté for another 3-4 minutes until the vegetables are tender but still crisp.
In a small bowl, whisk together the low sodium soy sauce, hoisin sauce, water, honey, cornstarch, and sesame oil. Pour the sauce over the meat and vegetables in the skillet. Stir well to combine.
Add the cooked ramen noodles to the skillet and toss gently to coat the noodles with the sauce and mix everything together. Cook for an additional 2-3 minutes until heated through.
Remove from heat and sprinkle the green parts of the chopped green onions over the top. Add crushed red pepper flakes if desired, and give it one last gentle toss.
Serve your Mongolian Noodles hot, garnished with additional green onions or sesame seeds if you like. Enjoy the flavorful and hearty meal!
