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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.

Mongolian chicken noodles in a iron skillet with wooden spoons next to it.

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.

Mongolian Chicken Noodles in a iron skillet with a set of tongs and wooden spoons.

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!

Uncooked noodles in an iron skillet and a wooden spoon next to it.


  1. 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.
  2. 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.
  3. 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.

Mongolian Chicken Noodles in a white bowl with a fork.

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Mongolian Chicken Noodles

5 from 5 votes
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.
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 4


  • 1 lb chicken breasts or 2 medium pieces, boneless skinless, cut into 1-inch cubes
  • 1/8 teaspoon sea salt 1/4 teaspoon black pepper, or to taste
  • 1 teaspoon sesame oil divided
  • 6 ounces uncooked 1/4" 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
  • 1/2 cup grated carrots
  • 1/2 bell pepper cut into thin strips
  • 3 cloves garlic minced
  • 1/2 teaspoon grated or minced fresh ginger
  • 1/2 cup low sodium soy sauce
  • 3 tablespoons brown sugar packed
  • 2 tablespoons Hoisin sauce
  • 2 tablespoons cornstarch
  • 1/2 - 2/3 cups water plus more as needed to thin out sauce
  • 1/2 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 1/2 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 1 1/2 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, grated carrots and, bell pepper. Cook until the vegetables are just crisp tender, about 2-3 minutes.
  • Meanwhile, whisk together the soy sauce, brown sugar, remaining 1/2 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.


Alyssa Also Recommends:
Want to make this even easier? Here are a few products that I LOVE:
•Utopia Kitchen Cooking Knives
•The Recipe Critic Whisk
•Staub Cast Iron Skillet


Calories: 508kcalCarbohydrates: 62gProtein: 30gFat: 15gSaturated Fat: 2gCholesterol: 73mgSodium: 1518mgPotassium: 818mgFiber: 4gSugar: 14gVitamin A: 3672IUVitamin C: 83mgCalcium: 70mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: Asian American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Kelly Kwok

Kelly is the blogger behind Life Made Sweeter. She is a self-taught baker and loves using her slow cooker. You can often find her in the kitchen dreaming up tasty new dishes that are quick and easy to make for her family. She also enjoys adding a fun and healthy twist to many classic favorites.

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Recipe Rating


  1. When do you add the red bell pepper? I assume you add it in with the other veggies. This looks good and can’t wait to make it.

  2. 5 stars
    I’ve made this recipe 4 or 5 times now and love it, as does my husband. I didn’t change anything, which happens seldom when trying something new!
    I would suggest to prep all the ingredients ahead of time to have them at the ready (like on a cooking show). Because of that it took me alot longer to complete the recipe the first time I made it. Since then, with the prepping, it went quickly.

    1. 5 stars
      Agreed Totally…but the preparation is my downfall. But knowing me, and reading your comment, I spent a full one hour preparing chicken, Vegies, sauce, garnish. I’m not complaining about the recipe, I hope it turns out great ( and all the super ingredients, inc Housin sauce and sesame oil!). I expect to love this! Thank you.

  3. 5 stars
    This was absolutely fabulous!!! Typically homemade Asian dishes are surgary. This was not! I cannot say enough about this recipe. Excellent

    1. AWE!! Thanks so much! I really appreciate it! I am so glad that you loved it as much as we do! Thanks for sharing! XOXO