Mongolian Chicken Noodles Recipes

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MONGOLIAN CHICKEN



Mongolian Chicken image

If Mongolian beef is your go to when it comes to Chinese take-out, I challenge you to try this version made with chicken instead. The chicken is melt-in-your-mouth tender and requires no marinating time as beef would. Serve over rice.

Provided by Soup Loving Nicole

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 4

Number Of Ingredients 11

1 pound chicken breast tenderloins, cut into thin strips
¼ cup cornstarch
2 tablespoons vegetable oil
1 teaspoon minced garlic
1 teaspoon ginger puree
1 teaspoon Sriracha sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
¼ cup brown sugar
½ cup soy sauce
4 green onions, chopped

Steps:

  • Place chicken strips and cornstarch in a large resealable plastic bag. Shake to coat.
  • Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on the outside and juices run clear, about 5 minutes on each side. Transfer to a paper towel-lined plate.
  • Whisk together garlic, ginger puree, Sriracha, sesame oil, rice vinegar, brown sugar, and soy sauce. Add mixture to the skillet and bring to a boil. Reduce heat and simmer until sauce has thickened, about 3 minutes.
  • Return chicken to the skillet. Add green onions and toss to coat. Cook over medium-high until heated through, about 2 minutes. Serve immediately.

Nutrition Facts : Calories 326.6 calories, Carbohydrate 25.7 g, Cholesterol 64.6 mg, Fat 13.1 g, Fiber 0.9 g, Protein 26.1 g, SaturatedFat 2.4 g, Sodium 1924.3 mg, Sugar 14.2 g

MONGOLIAN CHICKEN NOODLES RECIPE



Mongolian Chicken Noodles Recipe image

Satisfy your takeout cravings the healthy way with this one-pot Mongolian chicken noodles recipe. It comes loaded with veggies, too.

Provided by Esma Sandalcı

Categories     Noodles

Time 18m

Number Of Ingredients 18

1 2 lb 1 chicken breasts (or 2 medium pieces, boneless skinless, cut into 1-inch cubes)
1/8 (1/4 1/8 teaspoon sea salt (1/4 teaspoon black pepper, or to taste)
1 teaspoon sesame oil (divided)
6 1/4" 6 ounces uncooked 1/4" inch thick gluten free dried rice noodles
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 - 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)

Steps:

  • 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 and grated carrots. 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.

Nutrition Facts : ServingSize 1.00, Sugar 0.00

SPICY MONGOLIAN NOODLES



Spicy Mongolian Noodles image

Found this recipe on the RecipesLive website. This sounds like it'll be quick and easy and delicious.

Provided by Happy Hippie

Categories     Mongolian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

300 g udon noodles, uncooked
1/3 cup water
20 ml grated fresh ginger
2 teaspoons garlic, minced fresh
1 bunch green onion, cut into 1/2-inch pieces
120 g fresh shiitake mushrooms, stemmed & sliced
4 cups vegetable broth
1/4 cup soy sauce
1/2 teaspoon sambal oelek (ground fresh chili paste)
315 g lite silken extra firm tofu, cut into cubes
4 cups bok choy, sliced, stalks removed
1/3 cup cilantro, chopped

Steps:

  • Bring a large pot of water to a boil.
  • Add the noodles and cook until tender; 8 to 10 minutes.
  • Drain and set aside.
  • Meanwhile, place the 1/3 cup water, ginger and garlic in a large soup pot.
  • Cook, stirring, for 2 minutes.
  • Add the onions and mushrooms and cook for 3 minutes.
  • Add the broth, soy sauce, and chili paste. Cover and bring to a boil.
  • Add the tofu and bok choy and cook for 2 minutes.
  • Turn off the heat and add the cooked noodles and cilantro.
  • Stir to mix.
  • Serve at once.

Nutrition Facts : Calories 347.2, Fat 1.5, SaturatedFat 0.2, Sodium 2515.9, Carbohydrate 66.3, Fiber 5.6, Sugar 3.4, Protein 18.1

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