Mongolian Chicken Noodles
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 mins
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Total Time
18 mins
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Servings
4
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Calories
508 kcal
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Course
Main Course, Dinner
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Cuisine
Asian-American Fusion
Mongolian Chicken Noodles
Description
Mongolian Chicken Noodles features cubed, seasoned chicken breast cooked until tender, then paired with rice noodles and quickly sautéed vegetables including broccoli florets, grated carrots, and sliced bell pepper. Fresh garlic and ginger add depth to the flavor profile. The sauce, made by blending soy sauce, light brown sugar, hoisin sauce, cornstarch, water, and red chili flakes, thickens in the pan to envelope all ingredients, providing a glossy, flavorful coating. The combination results in a noodle stir-fry with a sweet and mildly spicy taste balanced by the freshness of the vegetables.
To serve, garnish with sesame seeds and thinly sliced green onions for texture and aroma. This noodle dish works well as a standalone meal or accompanied by light side dishes.
Ingredients
- 1 pound chicken breast cut into 1-inch cubes, boneless skinless, cubed
- salt
- black pepper
- 1 teaspoon sesame oil
- 6 ounces rice noodles uncooked, 1/4 inch thick, gluten free, dried
- 3 tablespoons olive oil
- 3 cups broccoli florets
- ½ cup carrot grated
- ½ bell pepper sliced
- 3 cloves garlic minced
- ½ teaspoon ginger fresh, minced
- ½ cup soy sauce low sodium
- 3 tablespoons light brown sugar packed
- 2 tablespoons hoisin sauce
- 2 tablespoons cornstarch
- 1/2 cup water
- 1/2 teaspoon red chili flakes
- sesame seeds for garnish, toasted
- green onion for garnish, thinly sliced
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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