Mongolian Chicken with Noodles (Printable)

Tender chicken and vegetables coated in a flavorful Mongolian sauce with rice noodles.

# What You 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)

# Step-by-Step Guide:

01 - Cook the dried rice noodles according to package directions. Drain and rinse under cold water. Set aside.
02 - In a medium bowl, toss sliced chicken with cornstarch, salt, and black pepper until evenly coated.
03 - Combine soy sauce, hoisin sauce, brown sugar, water, rice vinegar, oyster sauce (if using), sesame oil, minced garlic, ginger, and red pepper flakes in a small bowl. Whisk until smooth and 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 until golden and cooked through, about 4 to 5 minutes. Remove from pan and set aside.
05 - Add remaining oil to the pan. Stir-fry red bell pepper and snap peas for 2 to 3 minutes until tender-crisp.
06 - Return chicken to the pan, add spring onions, and pour in the prepared sauce. Stir to combine and simmer for 1 to 2 minutes until the sauce thickens slightly.
07 - Toss in cooked rice noodles or leftover pasta. Stir well to coat and heat through thoroughly.
08 - Plate immediately and garnish with additional spring onions and toasted sesame seeds.

# Expert Advice:

01 -
  • It tastes like takeout but you control the sugar and salt, so it never feels heavy.
  • The sauce clings to everything, noodles included, and reheats beautifully the next day.
  • You can use leftover pasta if you have it, no need to cook noodles from scratch.
  • It comes together in under forty minutes, even if youre moving slowly.
02 -
  • Dont skip rinsing the noodles after cooking, or theyll stick together in a gummy clump by the time you add them to the pan.
  • Let the chicken sit undisturbed for the first minute in the pan, it develops a caramelized crust that adds flavor.
  • If the sauce seems too thick, add a tablespoon of water at a time until it reaches a silky consistency.
03 -
  • Toast your own sesame seeds in a dry pan for two minutes, the smell and flavor are ten times better than pre toasted.
  • Use kitchen scissors to slice the spring onions directly over the pan, it saves time and a cutting board.
  • If you double the recipe, cook the chicken in two batches so it sears instead of steams.
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