Mongolian Chicken Noodles
The ultimate comfort food packed with savory flavors and fresh ingredients. Mongolian Chicken Noodles is a quick, easy weeknight dinner that everyone will love. Give it a try tonight!
Equipment
- Skillet
- Whisk
- Frying Pan
- Wooden Spoon
- Grater
- Chef's Knife
Ingredients
- 1 pound cubed boneless skinless chicken breasts Cut into 1-inch cubes.
- salt and pepper To taste.
- 1 teaspoon sesame oil For flavor.
- 6 ounces uncooked 1/4 inch thick gluten free dried rice noodles Prepared according to package directions.
- 3 tablespoons olive oil For sautéing.
- 3 cups broccoli florets Fresh and vibrant.
- ½ cup grated carrots For sweetness.
- ½ sliced bell pepper Any color works.
- 3 cloves minced garlic Adds a robust flavor.
- ½ teaspoon minced fresh ginger For warmth.
- ½ cup low sodium soy sauce The salty base of the sauce.
- 3 tablespoons packed light brown sugar Balances out the salty flavors.
- 2 tablespoons Hoisin sauce Adds a unique depth of flavor.
- 2 tablespoons cornstarch Thickens the sauce.
- ½ cup water For sauce consistency.
- ½ teaspoon red chili flakes For heat, optional.
- 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 ½ tablespoons olive of the 3 tablespoons olive oil, and sauté the chicken until cooked through, about 4-5 minutes. Transfer to a plate.
- Return the pan to heat and add the 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 ½ cup water. Stir into the 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 ½ teaspoon red chili flakes if desired.
- Serve hot topped with toasted sesame seeds and thinly sliced green onions, if desired.
Notes
- Storage: Store leftovers in airtight containers in the fridge for up to three days.
- Freezing: You can freeze this dish for up to a month. Just thaw in the refrigerator before reheating.
- Pairing: Enjoy with a side of steamed rice or a fresh salad.
- Meal Prep: Prepare a double batch for easy lunches throughout the week.
- Garnish Ideas: Top with crushed peanuts or fresh cilantro for a twist.