Mongolian Chicken with Noodles (Printable View)

Sweet and savory chicken stir-fry with crisp veggies and rich Mongolian sauce over rice noodles.

# Ingredient List:

→ Chicken

01 - 1 lb boneless, skinless chicken thighs or breasts, thinly sliced
02 - 1 tbsp cornstarch
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper

→ Sauce

05 - 4 tbsp soy sauce
06 - 2 tbsp hoisin sauce
07 - 2 tbsp brown sugar
08 - 2 tbsp water
09 - 1 tbsp rice vinegar
10 - 1 tbsp oyster sauce (optional)
11 - 1 tsp sesame oil
12 - 2 cloves garlic, minced
13 - 1 tbsp fresh ginger, minced
14 - 1/2 tsp crushed red pepper flakes (optional)

→ Vegetables & Noodles

15 - 1 red bell pepper, thinly sliced
16 - 1 cup snap peas or snow peas, trimmed
17 - 4 spring onions, sliced (plus extra for garnish)
18 - 7 oz dried rice noodles or 3 cups cooked leftover pasta
19 - 2 tbsp neutral oil (e.g., canola, sunflower)
20 - 2 tbsp toasted sesame seeds (for garnish)

# How to Make:

01 - Cook dried rice noodles according to package instructions. Drain, rinse with cold water, and set aside.
02 - Toss chicken slices with cornstarch, salt, and black pepper in a medium bowl until evenly coated.
03 - Whisk together soy sauce, hoisin sauce, brown sugar, water, rice vinegar, oyster sauce if using, sesame oil, garlic, ginger, and red pepper flakes in a small bowl. Set aside.
04 - Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add chicken in a single layer and stir-fry until golden and cooked through, about 4 to 5 minutes. Remove and set aside.
05 - Add remaining oil to the pan. Stir-fry bell pepper and snap peas 2 to 3 minutes until tender-crisp.
06 - Return chicken to the pan, add sliced spring onions, and pour in the sauce. Stir to coat and simmer 1 to 2 minutes until sauce thickens slightly.
07 - Toss cooked rice noodles or leftover pasta into the pan and heat through, mixing well with sauce and ingredients.
08 - Plate immediately and garnish with additional spring onions and toasted sesame seeds.

# Expert Tips:

01 -
  • It tastes like your favorite takeout but you control the sauce, the sweetness, and the vegetables.
  • You can throw in whatever noodles or pasta you have left over and it still works beautifully.
  • The whole thing comes together in about half an hour, which means you can make it on a weeknight without feeling rushed.
02 -
  • Don't skip rinsing the rice noodles after cooking or they'll clump together into a sticky brick by the time you add them to the pan.
  • If your sauce tastes too salty, add a splash more water and a pinch of sugar to balance it out instead of trying to dilute it with more noodles.
  • Cook the chicken in batches if your pan isn't big enough, crowding it will steam the meat instead of searing it and you'll lose that golden edge.
03 -
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on top, it brings out a deeper, nuttier flavor.
  • If the sauce isn't thickening, mix half a teaspoon of cornstarch with a tablespoon of water and stir it in during the last minute of cooking.
  • Taste the sauce before you add it to the pan and adjust the sweetness or saltiness then, it's much easier than trying to fix it once everything is mixed together.
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