Mongolian Chicken with Noodles (Printable)

Tender chicken and colorful vegetables in a savory Mongolian sauce over rice noodles for bold flavor.

# What You Need:

→ Chicken

01 - 1 lb boneless, skinless chicken thighs or breasts, thinly sliced
02 - 1 tbsp cornstarch
03 - ½ tsp salt
04 - ¼ tsp ground 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 - ½ 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 (such as canola or sunflower)
20 - 2 tbsp toasted sesame seeds (for garnish)

# Directions:

01 - Cook dried rice noodles according to package directions, then drain and rinse under cold water. Set aside.
02 - In a medium bowl, toss 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, 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 bell pepper and snap peas for 2 to 3 minutes until crisp-tender.
06 - Return chicken to the pan, add sliced spring onions, and pour in sauce. Stir to coat evenly and simmer for 1 to 2 minutes until sauce thickens slightly.
07 - Add cooked rice noodles or leftover pasta to the pan, tossing well to combine and warm through.
08 - Transfer to plates and garnish with additional spring onions and toasted sesame seeds before serving immediately.

# Expert Advice:

01 -
  • The sauce coats every strand of noodle with a glossy sweetness that somehow feels indulgent but not heavy.
  • You can have dinner on the table in under forty minutes, which means weeknight wins without sacrificing taste.
  • It's forgiving enough to teach beginners the rhythm of stir-frying, yet interesting enough to keep experienced cooks coming back.
02 -
  • Don't overcrowd the pan when searing the chicken—give each piece room to touch the hot surface, or you'll steam instead of sear, and that golden crust is everything.
  • The sauce thickens as it cools, so it should look slightly loose when you first pour it in; it'll be perfect by the time it reaches your bowl.
  • Leftover cooked pasta genuinely works as a substitute for rice noodles if that's what you have—I've done it, and no one knew the difference.
03 -
  • Slice the chicken against the grain if you can see the fibers—this makes every bite feel more tender, even if the cooking time is exactly the same.
  • Keep the pan moving and the ingredients moving too; a scattered moment of stillness can turn beautiful vegetables into overdone mush in seconds.
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