Mongolian Chicken with Noodles (View Print Version)

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

# 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 more 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 and rinse with cold water. Set aside.
02 - In a medium bowl, toss chicken slices with cornstarch, salt, and black pepper 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. Set aside.
04 - Heat 1 tablespoon 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 to 5 minutes. Remove and set aside.
05 - Add remaining oil to pan and stir-fry red bell pepper and snap peas for 2 to 3 minutes until crisp-tender.
06 - Return chicken to the pan, add sliced spring onions, then pour in sauce. Stir to coat and simmer 1 to 2 minutes until sauce slightly thickens.
07 - Toss cooked rice noodles or leftover pasta into pan, combining thoroughly and heating through.
08 - Serve immediately topped with additional spring onions and toasted sesame seeds.

# Expert Advice:

01 -
  • The sauce is thick and glossy enough that it actually coats every strand and piece, not watery or thin.
  • You can use leftover pasta instead of rice noodles if that's what you have on hand, and it tastes just as good.
  • It comes together faster than ordering takeout, and your kitchen smells incredible while it cooks.
02 -
  • If your sauce looks too thin when it hits the pan, that's normal; it will thicken as it simmers and coats the hot ingredients.
  • Don't skip the step of draining and rinsing the noodles if they're cooked ahead; it stops them from turning into a sticky mess when you add them to the sauce.
  • Overcooking the vegetables is the easiest mistake to make here, so watch them closely during that quick stir-fry stage.
03 -
  • Slice your chicken thinner than you think you need to; it cooks faster and becomes more tender when it's not thick and dense.
  • Have everything prepped and ready before you turn on the heat, because once the wok is hot, you're moving too fast to chop vegetables or measure sauce.
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