Mongolian Chicken Noodles

Name: Mongolian Chicken Noodles
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 serving
Ingredients: 1 pound cubed boneless skinless chicken breasts; 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; thinly sliced green onions

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
18 mins
Servings
4
Calories
508 kcal
Course
Main Course, Dinner
Cuisine
Asian-American Fusion

Mongolian Chicken Noodles

Iris Warren

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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.

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Ingredients

Servings

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

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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 Information

Show Details

Calories 508kcal (25%) Carbohydrates 62g (21%) Protein 30g (60%) Fat 15g (23%) Saturated Fat 2g (10%) Cholesterol 73mg (24%) Sodium 1518mg (63%) Potassium 818mg (23%) Fiber 4g (16%) Sugar 14g (28%) Vitamin A 3672IU (73%) Vitamin C 83mg (92%) Calcium 70mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 508 kcal

% Daily Value*

Calories	508kcal	25%
Carbohydrates	62g	21%
Protein	30g	60%
Fat	15g	23%
Saturated Fat	2g	10%
Cholesterol	73mg	24%
Sodium	1518mg	63%
Potassium	818mg	17%
Fiber	4g	16%
Sugar	14g	28%
Vitamin A	3672IU	73%
Vitamin C	83mg	92%
Calcium	70mg	7%
Iron	2mg	11%