Pin It I threw this together on a Wednesday night when I had a container of leftover rice noodles staring at me from the fridge and absolutely no plan. The sauce came together so fast I almost didn't trust it, but one taste and I knew I'd stumbled onto something I'd make again and again. My kitchen smelled like a street market in the best way, all garlic and ginger and sesame, and I ended up eating straight from the wok standing at the stove. Sometimes the best recipes aren't planned, they're just what happens when you're hungry and a little bit brave.
The first time I made this for friends, I doubled the batch and we sat around my tiny kitchen table with mismatched bowls, twirling noodles and talking until the candles burned low. One of them said it tasted like comfort with a kick, and I've never forgotten that. It's become my go-to when I want to feed people something that feels generous and a little bit special, even on a regular Tuesday.
Ingredients
- Boneless, skinless chicken thighs or breasts (500 g): Thighs stay juicier and more tender, but breasts work beautifully if that's what you have on hand.
- Cornstarch (1 tbsp): This coats the chicken and helps the sauce cling to every piece, turning it glossy and rich.
- Soy sauce (4 tbsp): The salty backbone of the sauce, use low-sodium if you like to control the salt level yourself.
- Hoisin sauce (2 tbsp): Adds a deep, slightly sweet complexity that makes the whole dish sing.
- Brown sugar (2 tbsp): Balances the salty and brings that signature Mongolian sweetness, adjust to taste.
- Rice vinegar (1 tbsp): A little brightness cuts through the richness and keeps everything lively.
- Sesame oil (1 tsp): Just a whisper of toasted nuttiness, don't skip it.
- Garlic and ginger (2 cloves, 1 tbsp): The aromatic foundation, mince them fine so they melt into the sauce.
- Red bell pepper and snap peas (1 pepper, 1 cup): Sweet crunch and bright color, they stay crisp if you don't overcook them.
- Spring onions (4, plus extra): Mild and sweet when cooked, sharp and fresh when raw on top.
- Rice noodles (200 g dried or 3 cups cooked pasta): Silky and slippery, they soak up the sauce like a dream.
- Neutral oil (2 tbsp): For stir-frying without adding extra flavor, canola or sunflower work perfectly.
- Toasted sesame seeds (2 tbsp): The final flourish, nutty and a little fancy.
Instructions
- Prep the noodles:
- If you're starting with dried rice noodles, cook them just until tender, then drain and rinse under cold water to stop the cooking. This keeps them from turning mushy later when you toss them in the sauce.
- Coat the chicken:
- Toss the sliced chicken with cornstarch, salt, and pepper in a bowl until every piece is lightly dusted. This step makes all the difference for texture and sauce coverage.
- Mix the sauce:
- Whisk together soy sauce, hoisin, brown sugar, water, rice vinegar, oyster sauce, sesame oil, garlic, ginger, and red pepper flakes in a small bowl. It'll smell incredible and you'll want to taste it, go ahead.
- Cook the chicken:
- Heat a tablespoon of oil in your wok or biggest skillet over medium-high heat, add the chicken in one layer, and let it sear without moving it too much until golden, about 4 to 5 minutes. Remove and set aside.
- Stir-fry the vegetables:
- Add the remaining oil, toss in the bell pepper and snap peas, and stir-fry for 2 to 3 minutes until they're tender but still have a little snap. You want color and life, not sad, soft vegetables.
- Combine and glaze:
- Return the chicken to the pan, add the spring onions, and pour in all that beautiful sauce. Stir everything together and let it bubble for a minute or two until the sauce thickens and coats everything like a glaze.
- Toss with noodles:
- Add your cooked noodles or leftover pasta and toss well, making sure every strand gets slicked with sauce. Heat through for a minute, then taste and adjust seasoning if needed.
- Serve and garnish:
- Pile it into bowls, scatter extra spring onions and toasted sesame seeds on top, and serve it hot. The smell alone will have everyone gathering around.
Pin It There's a moment when you toss everything together in the pan and the sauce starts to bubble and cling to the noodles, and the whole kitchen smells like warmth and possibility. That's when I remember why I love cooking, it's not just about feeding people, it's about creating something that feels like home.
Swaps and Substitutions
I've made this with tofu instead of chicken when I had a vegetarian friend over, and it worked beautifully, just press the tofu well and let it get crispy. Shrimp cooks even faster and turns sweet and tender in the sauce. If you can't find rice noodles, regular spaghetti or fettuccine from last night's dinner does the job just fine, no one will judge.
Serving Suggestions
I like to serve this with something light and crunchy on the side, maybe a quick cucumber salad with rice vinegar and a pinch of sugar, or just a handful of fresh cilantro scattered on top. A glass of chilled Riesling cuts through the sweetness and makes the whole meal feel a little more special, even on a weeknight. If you have kids or picky eaters, keep the red pepper flakes on the side so everyone can spice to their own comfort level.
Storage and Reheating
Leftovers keep well in the fridge for up to three days, though the noodles will soak up more sauce as they sit, which honestly makes them even more flavorful. I reheat mine in a skillet with a splash of water to loosen everything back up, or in the microwave covered with a damp paper towel to keep it from drying out. Sometimes I'll crack an egg on top and scramble it in for a next-day breakfast situation that feels like a secret win.
- Store in an airtight container to keep the flavors from wandering into everything else in your fridge.
- Reheat gently to avoid turning the vegetables mushy or the noodles gummy.
- Add a handful of fresh spring onions or sesame seeds before serving again to wake everything back up.
Pin It This dish has a way of turning an ordinary evening into something a little brighter, a little more delicious, and a lot more satisfying. I hope it becomes one of those recipes you reach for when you want to feel like everything's going to be okay, one bowl at a time.
Recipe Questions & Answers
- → Can I substitute rice noodles with other types of noodles?
Yes, this dish works well with other noodles like leftover pasta or gluten-free alternatives. Adjust cooking times accordingly.
- → What proteins can I use instead of chicken?
Tofu, shrimp, or thinly sliced beef make excellent alternatives, offering different textures and flavors while maintaining the dish's balance.
- → How do I achieve the perfect sauce consistency?
Simmer the sauce with the ingredients until slightly thickened, coating the chicken and veggies evenly for a glossy finish.
- → What vegetables complement this dish best?
Bell peppers, snap peas, and spring onions add crispness and color, but water chestnuts or baby corn can also enhance texture.
- → Is this dish suitable for dairy-free diets?
Yes, all ingredients are dairy-free, making it suitable for those avoiding dairy products.
- → Can I adjust the sweetness level of the sauce?
Absolutely, you can modify the brown sugar amount to make the sauce sweeter or more savory based on your preference.