Mongolian Chicken with Noodles (Printable)

Tender chicken and crisp vegetables tossed in a bold Mongolian-style sauce with soft 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 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)

# Directions:

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

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means weeknight dinner that tastes like you tried much harder than you actually did.
  • The sauce is addictive—sweet, savory, and just spicy enough to keep things interesting without burning your mouth.
  • You can use whatever vegetables or leftover pasta you have on hand, so it works with your kitchen, not against it.
02 -
  • Don't overcrowd the pan when you're searing the chicken—if the pieces are piled on top of each other, they'll steam instead of brown, and you'll lose all that flavor and texture.
  • The sauce thickens as it cools, so if you simmer it too long, you'll end up with something sticky instead of glossy—a minute or two is all you need.
03 -
  • Make your sauce ahead of time and store it in the fridge—having it ready means the actual cooking part is so fast that you can pull this together on even your most exhausting day.
  • If you have sesame seeds, toast them in a dry pan for just a minute before you use them—the difference between toasted and untoasted is like the difference between good and unforgettable.
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