Mongolian Chicken with Noodles (Printable)

Tender chicken stir-fried with vegetables and savory Mongolian sauce over soft rice noodles.

# Ingredient List:

→ 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 - Cook dried rice noodles according to package instructions, then drain and rinse with cold water. Set aside.
02 - Toss thinly sliced chicken 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, minced garlic, minced 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 the pan and stir-fry red bell pepper and snap peas for 2 to 3 minutes until tender-crisp.
06 - Return chicken to the pan with sliced spring onions. Pour in prepared sauce and stir to coat evenly. Simmer 1 to 2 minutes until sauce thickens slightly.
07 - Toss cooked rice noodles or leftover pasta into the pan, mixing thoroughly to heat through and combine flavors.
08 - Plate immediately, garnished with additional spring onions and toasted sesame seeds.

# Expert Tips:

01 -
  • The sauce is ridiculously silky and clings to every strand of noodle in the most satisfying way.
  • You can use whatever pasta or noodles you have lurking around, making it a genuine leftover rescue mission.
  • It tastes like you spent hours cooking, but your actual hands-on time is closer to 20 minutes.
02 -
  • Don't overcrowd the pan when cooking the chicken—give it space to develop that golden crust, or it'll steam instead of sear.
  • The sauce thickens as it simmers, so don't panic if it seems loose at first; a minute or two of gentle heat transforms it completely.
  • Taste your sauce before it goes into the pan and adjust the brown sugar or vinegar to match your mood that day.
03 -
  • Mince your garlic and ginger fine enough that they almost dissolve into the sauce rather than remaining as noticeable pieces.
  • Don't walk away once you've added the sauce—the moment it hits the pan is when the real alchemy happens, and you want to see it transform.
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