Mongolian Chicken with Noodles (Printable Version)

Bold Mongolian sauce coats chicken and vegetables over tender rice noodles for a quick meal.

# 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 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)

# Step-by-Step Directions:

01 - Cook 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 - Whisk together soy sauce, hoisin sauce, brown sugar, water, rice vinegar, oyster sauce if using, sesame oil, garlic, ginger, and crushed red pepper flakes in a small bowl. Set aside.
04 - Heat 1 tablespoon oil in a large skillet or wok 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 bell pepper and snap peas for 2 to 3 minutes until tender-crisp.
06 - Return chicken to the pan, add sliced spring onions, and pour in the sauce. Stir well to coat and simmer for 1 to 2 minutes until sauce thickens slightly.
07 - Toss cooked rice noodles or leftover pasta into the pan. Stir thoroughly to combine and heat through.
08 - Plate immediately and garnish with additional spring onions and toasted sesame seeds.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, yet tastes like you've been cooking all day.
  • The sauce is sweet enough to feel indulgent but balanced with savory depth that keeps you wanting another bite.
  • Leftovers transform beautifully, and the noodles soak up every drop of flavor as they cool.
02 -
  • Don't skip coating the chicken with cornstarch; it's the difference between tender, silky bites and rubbery ones.
  • If your sauce tastes flat or one-dimensional before it hits the pan, add a pinch more salt or a splash more vinegar; it should feel almost aggressively flavorful because the chicken and noodles will mellow it.
03 -
  • If your sauce is too thin after simmering, mix a teaspoon of cornstarch with cold water and stir it in; it'll thicken in seconds.
  • Cook the chicken in two batches if your wok or pan is small; overcrowding cools the pan down and creates steam instead of a sear.
Go Back