Mongolian Chicken Noodles – a one pot 30 minute meal perfect to curb those takeout cravings. Made with chicken, veggies, gluten free rice noodles and a delicious savory Asian-inspired sauce.
Hey everyone, Kelly here again from Life Made Sweeter with another easy dinner recipe. Noodles ( chow mein , lo mein , pad thai ) are a favorite at our house. We are always experimenting with different flavors and these Mongolian Chicken Noodles show up regularly around here.
They are full of flavor and come together in just 30 minutes. And the best part? These delicious noodles have that same sweet and sticky sauce that everyone loves about P.F. Chang’s Mongolian Beef . You can satisfy that takeout craving without leaving your house.
Plus, I use gluten free rice noodles and added lots of chopped vegetables so you can still keep those healthy New Year’s resolution goals. Easier, healthier and better than takeout!
HOW TO MAKE THESE MONGOLIAN CHICKEN NOODLES
- Start off by soaking the rice noodles in a big bowl of hot water. The great thing about rice noodles is that they are gluten free and are ready in about 8 minutes. Be sure to grab the ones that you use for Pad Thai or Pho – they are about 1/4″ thick. You can usually find them in the Asian aisle at most large grocery stores.
- To make the sweet and sticky sauce, you’re going to whisk together some low sodium soy sauce, garlic, ginger, hoisin sauce, brown sugar and a little bit of cornstarch to thicken it up.
- After you brown the chicken, transfer to a plate. Saute the vegetables and cook until they are just crisp tender. Add the sauce, chicken and noodles back to the pan and toss to coat well. Serve hot with a sprinkle of sesame seeds and chopped green onions, if desired.
Can I use another type of noodles?
- Yes, this recipe is really flexible so feel free to use any other (preferably 1/4″ thickness) noodles of your choice. Lo mein, egg noodles or even fettuccine noodles would be delicious here as well.
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Ingredients1x2x3x
- ▢ 1 pound cubed boneless skinless chicken breasts cut into 1-inch cubes
- ▢ salt and pepper
- ▢ 1 teaspoon sesame oil
- ▢ 6 ounces uncooked 1/4" inch thick gluten free dried rice noodles
- ▢ 3 tablespoons olive oil
- ▢ 3 cups broccoli florets
- ▢ ½ cup grated carrots
- ▢ ½ sliced bell pepper
- ▢ 3 cloves minced garlic
- ▢ ½ teaspoon minced fresh ginger
- ▢ ½ cup low sodium soy sauce
- ▢ 3 tablespoons packed light brown sugar
- ▢ 2 tablespoons Hoisin sauce
- ▢ 2 tablespoons cornstarch
- ▢ 1/2 cup water
- ▢ 1/2 teaspoon red chili flakes
- ▢ toasted sesame seeds for garnish
- ▢ thinly sliced green onions for garnish
Instructions
- Prepare 1 pound cubed boneless skinless chicken breasts by seasoning with salt and pepper . Drizzle with 1 teaspoon sesame oil and set aside. Prepare 6 ounces uncooked 1/4" inch thick gluten free dried rice noodles according to package directions. Drain and set aside.
- Heat a large wok or skillet over medium-high heat. Add 1 1/2 tablespoons olive of the 3 tablespoons olive oil , oil and saute chicken until cooked through, about 4-5 minutes. Transfer to a plate.
- Return pan to heat and add remaining olive oil. Add 3 cups broccoli florets , ½ cup grated carrots , ½ sliced bell pepper , 3 cloves minced garlic and ½ teaspoon minced fresh ginger . Cook until the vegetables are just crisp tender, about 2-3 minutes.
- In a small bowl, whisk together ½ cup low sodium soy sauce , 3 tablespoons packed light brown sugar , 2 tablespoons Hoisin sauce , 2 tablespoons cornstarch and 1/2 cup water . Stir into pan along with the cooked chicken and prepared noodles. Allow sauce to bubble and thicken up and toss to coat well. Adjust seasonings with salt and pepper as needed plus 1/2 teaspoon red chili flakes if desired.
- Serve hot topped with toasted sesame seeds and thinly sliced green onions , if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Mongolian Chicken Noodles
Ingredients
- 1 pound cubed boneless skinless chicken breasts cut into 1-inch cubes
- salt and pepper
- 1 teaspoon sesame oil
- 6 ounces uncooked 1/4" inch thick gluten free dried rice noodles
- 3 tablespoons olive oil
- 3 cups broccoli florets
- ½ cup grated carrots
- ½ sliced bell pepper
- 3 cloves minced garlic
- ½ teaspoon minced fresh ginger
- ½ cup low sodium soy sauce
- 3 tablespoons packed light brown sugar
- 2 tablespoons Hoisin sauce
- 2 tablespoons cornstarch
- 1/2 cup water
- 1/2 teaspoon red chili flakes
- toasted sesame seeds for garnish
- thinly sliced green onions for garnish
Instructions
- Prepare 1 pound cubed boneless skinless chicken breasts by seasoning with salt and pepper . Drizzle with 1 teaspoon sesame oil and set aside. Prepare 6 ounces uncooked 1/4" inch thick gluten free dried rice noodles according to package directions. Drain and set aside.
- Heat a large wok or skillet over medium-high heat. Add 1 1/2 tablespoons olive of the 3 tablespoons olive oil , oil and saute chicken until cooked through, about 4-5 minutes. Transfer to a plate.
- Return pan to heat and add remaining olive oil. Add 3 cups broccoli florets , ½ cup grated carrots , ½ sliced bell pepper , 3 cloves minced garlic and ½ teaspoon minced fresh ginger . Cook until the vegetables are just crisp tender, about 2-3 minutes.
- In a small bowl, whisk together ½ cup low sodium soy sauce , 3 tablespoons packed light brown sugar , 2 tablespoons Hoisin sauce , 2 tablespoons cornstarch and 1/2 cup water . Stir into pan along with the cooked chicken and prepared noodles. Allow sauce to bubble and thicken up and toss to coat well. Adjust seasonings with salt and pepper as needed plus 1/2 teaspoon red chili flakes if desired.
- Serve hot topped with toasted sesame seeds and thinly sliced green onions , if desired.
Nutrition
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Mongolian Chicken Noodles https://therecipecritic.com/mongolian-chicken-noodles/
