5 from 10 votes
Mongolian Chicken Noodles
Mongolian Chicken Noodles combines tender bite-sized chicken pieces with gluten-free rice noodles and crisp vegetables such as broccoli, carrots, and bell pepper. The dish is coated in a sweet and savory sauce made from soy, hoisin, brown sugar, and a touch of spice, garnished with toasted sesame seeds and green onions. This stir-fry offers a balanced texture with soft noodles and crunchy vegetables, making it a satisfying main dish.
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
Servings:
4
Calories:
508 kcal
Course:
Main Course, Dinner
Cuisine:
Asian-American Fusion
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 508
% 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.