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 of any kind 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.
- 1 lb (or 2 medium pieces) boneless skinless chicken breasts, cut into 1-inch cubes
- ⅛ teaspoon sea salt, ¼ teaspoon black pepper, or to taste
- 1 teaspoon sesame oil, divided
- 6 ounces uncooked ¼" inch thick gluten free dried rice noodles (found in the Asian aisle of the grocery store - or feel free to use your favorite noodles or dried pasta)
- 3 tablespoons olive oil, divided
- 3 cups broccoli florets
- ½ cup grated carrots
- ½ bell pepper, cut into thin strips
- 3 cloves garlic, minced
- ½ teaspoon grated or minced fresh ginger
- ½ cup low sodium soy sauce
- 3 tablespoons brown sugar, packed
- 2 tablespoons Hoisin sauce
- 2 tablespoons cornstarch
- ½ - ⅔ cups water, plus more as needed to thin out sauce
- ½ teaspoon red chili flakes or Sriracha sauce, optional, to taste
- toasted sesame seeds, for garnish
- thinly sliced green onions, for garnish
- Season chicken with salt, black pepper and ½ teaspoon sesame oil. Set aside.
- Prepare the noodles according to package directions. Drain and set aside.
- Heat a large wok or skillet over medium-high heat. Add 1½ tablespoons olive 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 the garlic, ginger, broccoli and grated carrots. Cook until the vegetables are just crisp tender, about 2-3 minutes.
- Meanwhile, whisk together the soy sauce, brown sugar, remaining ½ teaspoon sesame oil, Hoisin sauce, cornstarch and 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 chili flakes or Sriracha if desired.
- Serve hot topped with sesame seeds and green onions, if desired.