Mongolian Chicken Rice Noodles (Printable Page)

Tender chicken and crisp veggies in a rich Mongolian sauce served over rice noodles with bold flavor.

# 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 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 additional for garnish)
18 - 7 oz dried rice noodles or 3 cups cooked leftover pasta
19 - 2 tbsp neutral oil (such as canola or sunflower)
20 - 2 tbsp toasted sesame seeds (for garnish)

# Step-by-Step Guide:

01 - Cook dried rice noodles according to package directions. Drain and rinse under cold water. Set aside.
02 - Toss 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 red pepper flakes in a small bowl. Set aside.
04 - Heat 1 tablespoon 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 and set aside.
05 - Add remaining oil to the pan. Stir-fry red bell pepper and snap peas for 2 to 3 minutes until crisp-tender.
06 - Return chicken to the pan along with sliced spring onions. Pour in sauce mixture and stir to coat evenly. Simmer for 1 to 2 minutes until sauce thickens slightly.
07 - Incorporate cooked noodles or leftover pasta into the pan. Toss thoroughly to combine and heat through.
08 - Plate immediately, garnishing with additional spring onions and toasted sesame seeds.

# Expert Tips:

01 -
  • It transforms pantry staples and leftover noodles into a restaurant-quality meal in under 40 minutes.
  • The sauce is perfectly balanced between sweet, savory, and just a hint of heat.
  • You can swap proteins or vegetables based on what's already in your fridge.
  • Cleanup is minimal since everything cooks in one pan.
02 -
  • Do not overcrowd the pan when cooking the chicken or it will steam instead of sear, leaving you with pale, rubbery pieces instead of golden, flavorful bites.
  • Taste the sauce before adding it to the pan and adjust the sweetness or saltiness to your preference, it's much easier to tweak now than after everything is mixed.
  • If using leftover pasta instead of rice noodles, rinse it briefly under warm water to separate the strands and remove any refrigerator chill before tossing it in.
03 -
  • Use a well-seasoned wok or a large skillet with high sides to give yourself plenty of room to toss everything without spilling.
  • Have all your ingredients prepped and within reach before you start cooking, stir-frying moves fast and you won't have time to chop mid-recipe.
  • Toast your sesame seeds in a dry pan for a minute or two before sprinkling them on top, it brings out a deeper, nuttier flavor that makes a noticeable difference.
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