Mongolian Chicken with Noodles (Printable)

Tender chicken stir-fried with vibrant vegetables and rice noodles in a savory Mongolian-style sauce.

# What you'll need:

→ Chicken

01 - 1 lb boneless, skinless chicken thighs or breasts, thinly sliced
02 - 1 tbsp cornstarch
03 - ½ tsp salt
04 - ¼ 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 - ½ 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)

# Method:

01 - Cook dried rice noodles according to package directions, then drain, rinse with cold water, and set aside.
02 - In a medium bowl, toss the sliced chicken with cornstarch, salt, and black pepper until evenly coated.
03 - Combine soy sauce, hoisin, brown sugar, water, rice vinegar, optional oyster sauce, sesame oil, garlic, ginger, and optional red pepper flakes in a small bowl; whisk until blended and set aside.
04 - Heat 1 tbsp 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 4–5 minutes. Remove from pan and set aside.
05 - Add remaining 1 tbsp oil to the pan. Stir-fry red bell pepper and snap peas until tender-crisp, about 2–3 minutes.
06 - Return chicken to the pan, add sliced spring onions, and pour in the sauce. Stir to coat and simmer 1–2 minutes until sauce thickens slightly.
07 - Toss cooked rice noodles or leftover pasta into the pan to combine and heat through. Serve immediately with extra spring onions and toasted sesame seeds on top.

# Expert Advice:

01 -
  • It rescues leftover pasta or noodles and transforms them into something that tastes intentional and exciting.
  • The sauce is balanced between sweet, salty, and just enough heat to keep you coming back for another forkful.
  • Everything cooks fast and hot, so dinner is on the table before you realize how hungry you actually are.
  • You can swap proteins or vegetables without losing the soul of the dish.
02 -
  • Do not skip rinsing the cooked rice noodles, they will clump into a sticky mass if you leave the starch on.
  • Keep the heat high during stir-frying or the vegetables will steam instead of getting that slight char and crunch.
  • Make the sauce before you start cooking, once the chicken hits the pan everything moves fast and you will not have time to measure.
03 -
  • Use a wok if you have one, the high sides and shape make tossing everything together easier and give you better control over the heat.
  • Let the chicken sit undisturbed for the first minute in the pan to get a golden sear before you start stirring.
  • Taste the sauce before adding it to the pan, you can adjust sweetness, salt, or heat on the spot and save yourself from a bland or overpowering dish.
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