Mongolian Chicken Rice Noodles (Printable Version)

Tender chicken and crisp vegetables in a rich Mongolian sauce with rice noodles for a flavorful meal.

# What You'll Need:

→ 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 ground 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 (canola or sunflower)
20 - 2 tbsp toasted sesame seeds (for garnish)

# How-To Steps:

01 - If using dried rice noodles, cook according to package directions. Drain, rinse with cold water, and set aside.
02 - Toss the 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 crushed red pepper flakes in a small bowl. Set aside.
04 - Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add chicken in a single layer and stir-fry for 4 to 5 minutes until golden and cooked through. Remove and keep warm.
05 - Add remaining tablespoon of oil to the pan. Stir-fry bell pepper and snap peas for 2 to 3 minutes until tender-crisp.
06 - Return chicken to the pan, add sliced spring onions, and pour in the prepared sauce. Stir to coat evenly and simmer for 1 to 2 minutes until sauce slightly thickens.
07 - Incorporate the cooked rice noodles or leftover pasta, tossing to combine and heat through thoroughly.
08 - Plate immediately and garnish with additional spring onions and toasted sesame seeds.

# Tips for Success:

01 -
  • It pulls together in under 40 minutes, which means you can have dinner on the table faster than delivery would arrive.
  • The sauce is sweet, savory, and just a little sticky in that crave-worthy way that makes you want to lick the spoon.
  • You can use up leftover pasta or noodles and no one will ever know this started as a fridge clean-out.
  • It tastes like takeout but you know exactly what went into it, and that feels really good.
02 -
  • Don't crowd the pan when cooking the chicken or it'll steam instead of sear, and you'll lose that golden, caramelized edge.
  • If your sauce seems too thick, add a splash of water or broth to loosen it up before tossing with the noodles.
  • Taste before serving and adjust the sweetness, saltiness, or heat to match what you're craving that day.
03 -
  • Prep all your ingredients before you start cooking, stir-frying moves fast and you won't have time to chop garlic mid-sizzle.
  • Use a wok if you have one, the high sides make tossing easier and the heat distribution is unbeatable.
  • Double the sauce and keep the extra in a jar in the fridge, it's perfect for quick weeknight stir-fries with whatever protein and vegetables you have on hand.
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