Kitchen Essentials You’ll Need

My kitchen is small but mighty, and this recipe comes together with nothing too fancy. A few reliable tools make a big difference when you are juggling sauce, noodles, and a hot skillet. These are the items I reach for every time I make a saucy noodle dish like this one.

Large pot for boiling noodles
Large skillet or wide sauté pan with a lid
Tongs for tossing noodles and chicken
Measuring cups and spoons
Small bowl and whisk for the sauce and cornstarch slurry
Sharp knife and cutting board

A heavy skillet gives you even browning on the chicken. Tongs help toss everything without breaking the noodles. The small bowl and whisk are key to getting a smooth slurry so your sauce thickens without lumps. If you have a splatter screen, keep it handy. Little conveniences like a good set of tongs and a wide pan save time and keep dinner calm.

Why You’ll Love This Recipe

This dish is one of those weeknight wins that feels like a hug on a plate. The flavors are bold yet comforting. The sauce balances sweet, salty, and a whisper of tang. The cream rounds the edges so it becomes silky without feeling heavy. When you lift your fork, you get warm, saucy noodles wrapped around tender chicken. It is the kind of meal that makes the house smell cozy and makes people gather at the table.

Deep, savory soy notes with a caramelized brown sugar sweetness.
Creamy texture that clings to every strand of noodle.
Fast enough for busy evenings but special enough for guests.

If you love creamy pasta dinners, you might also enjoy a baked take on spicy comfort like baked creamy Cajun chicken mozzarella penne, which gives similar cozy vibes with a crispy top. The aroma of garlic and ginger hitting hot oil is irresistible. The sauce thickens just so, coating the noodles in a glossy blanket. And the green onions and sesame seeds at the end add a fresh crunch that brings everything together.

Creamy Mongolian Chicken Noodles Ingredients

1 lb chicken breasts or thighs, sliced thin
2 tablespoons butter
1 tablespoon olive oil
1 small onion, diced
3 garlic cloves, minced
1 teaspoon ground ginger
1/2 teaspoon black pepper
12 oz lo mein noodles, linguine, or spaghetti
1/2 cup soy sauce
1/3 cup brown sugar
1 cup chicken broth
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 tablespoon cornstarch + 2–3 tablespoons water (slurry)
1/2 cup heavy cream
1 tablespoon sesame oil
Optional Garnishes: Green onions, sesame seeds, red pepper flakes

These are the exact ingredients you will want to assemble before you start. Having the cornstarch slurry whisked smooth and the garlic minced keeps the cooking flow quick. Choose lo mein for a classic mouthfeel or use spaghetti if that is what you have on hand. If your chicken is very thick, slice it against the grain so pieces cook evenly and stay tender.

Step-by-Step Instructions

Cook the noodles according to the package directions, drain, and set aside. Taste one strand to check for al dente texture. It should be tender with a tiny bit of bite since it will finish in the sauce.
In a large skillet, heat the butter and olive oil over medium heat until the butter is foamy and the pan smells buttery and warm. Swirl the pan so the fat coats the bottom.
Add the sliced chicken to the skillet in a single layer. Season with the black pepper and ground ginger. Let the chicken sear undisturbed for a couple of minutes so it gets golden on one side, then stir and cook until the pieces are lightly browned and cooked through. You will see the edges turn opaque and the juices run clear.
Add the diced onion to the skillet and cook for 2 to 3 minutes until it softens and begins to turn translucent. The onion should smell sweet and slightly caramelized.
Stir in the minced garlic and cook 1 minute until fragrant. Watch carefully so the garlic does not burn. You want that warm, toasty scent.
In a medium bowl, whisk together the soy sauce, brown sugar, chicken broth, hoisin sauce, and rice vinegar until the sugar mostly dissolves. The mixture should be glossy and well combined.
Pour the sauce mixture into the skillet with the chicken and onions. Bring everything to a gentle simmer so the flavors mingle and the sauce begins to reduce.
Whisk the cornstarch with 2 to 3 tablespoons of cold water to make a smooth slurry. Pour the slurry into the simmering sauce and stir constantly. The liquid will thicken within a minute into a glossy, clingy sauce.
Lower the heat and stir in the heavy cream and sesame oil. The sauce will become silkier and slightly paler as the cream blends in. Taste and adjust a pinch of salt or more pepper if needed.
Add the cooked noodles to the skillet and toss gently with tongs until each strand is fully coated in the creamy Mongolian sauce. The noodles should glisten and pick up little flecks of chicken and onion.
Transfer to bowls and garnish with sliced green onions, a sprinkle of sesame seeds, and a pinch of red pepper flakes if you like heat. Serve immediately so the noodles remain saucy and warm.

Fun Variations You Can Try

There are so many ways to make this recipe your own. Swap proteins, play with heat, or lighten it up. A few ideas to spark creativity.

Swap the chicken for thinly sliced beef or shrimp for a different protein profile. Beef adds richness and shrimp cooks in minutes.
Make it vegetarian by using firm tofu, pressed and pan-seared until golden. Use vegetable broth instead of chicken broth.
Add crisp vegetables like bell peppers, snap peas, or shredded carrots for color and crunch. Stir them in when you add the onions so they soften but keep some bite.
For more heat, stir in a teaspoon of chili garlic sauce or add more red pepper flakes at the end.
To make it lighter, use half-and-half instead of heavy cream and reduce the butter to one tablespoon. The dish will still be creamy but with fewer calories.
Swap brown sugar for honey or maple syrup for a different sweet note that pairs beautifully with the soy and hoisin.
If you enjoy noodle textures, try udon for chewiness or rice noodles for a gluten-free finish.

You can also riff on the finishing touches. Toasted sesame oil is aromatic so use it sparingly. Fresh lime squeezed over the top brightens the flavors. A handful of cilantro adds a grassy note if you like herbs.

How I Love to Serve It

This is the kind of dish I love to bring straight from pan to table. It feels effortless to plate and looks like you spent more time than you did. I spoon a generous portion into warm bowls so the sauce stays glossy. I scatter green onions and sesame seeds across the top for contrast.

I often serve this with a side of quick pickled cucumbers to cut through the richness. A simple cucumber salad is crisp and refreshing. For family nights, I set out extra red pepper flakes and more sliced green onions so everyone can customize their bowl.

Serve with a spoonful of quick pickled cucumbers or a simple green salad.
Add a side of steamed broccoli or roasted bok choy for an extra veg boost.
For a weekday dinner, pair with warm, buttered dinner rolls to sop up any leftover sauce.

If you want a more casual vibe, I pile the noodles family style on a large platter and let everyone dig in. The atmosphere is relaxed, plates clinking, and the kitchen filling with that comforting aroma of garlic, ginger, and caramel. For a cozy solo dinner, I light a candle, pull up a chair by the window, and savor each forkful slowly. If you like bold pairings, this goes surprisingly well with spicy Cajun flavors too, as you can see in this hearty Cajun chicken bites with creamy rigatoni recipe I love for chillier nights.

Helpful Tips from My Kitchen

I have learned a few small habits that make this recipe foolproof. They save time and help the sauce turn out silky every time. Keep these tips in mind to avoid common pitfalls and to get the best texture and flavor.

Have everything prepped before you heat the pan. The sauce comes together quickly and you do not want to be chopping garlic while things brown.
Taste as you go. The soy and hoisin bring salt, so adjust salt at the end if needed.
If your sauce thickens too much, stir in a splash of chicken broth to loosen it. If it is too thin, simmer a little longer or stir in a touch more cornstarch slurry.
Slice the chicken thinly and against the grain to keep it tender. Thinner pieces will brown faster and remain juicy.
Use medium heat for the chicken sear. Higher heat can burn the sugar in the sauce later.
If you prefer a deeper caramel flavor, briefly brown the brown sugar in the pan with the chicken before adding the liquid. Do this carefully so it does not burn.

If you follow these steps, you will have perfectly coated noodles with tender chicken and a glossy, balanced sauce. For another comfort noodle option that uses simple techniques and big flavor, try this cozy cafeteria noodles with garlic butter chicken bites which uses many of the same principles.

Important Cooking Reminders

Always check chicken for doneness. Internal temperature should reach 165°F for breasts and 165°F for thighs, or cut a piece to ensure it is no longer pink.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet with a splash of broth or water to loosen the sauce and prevent drying.
Do not freeze the dish with heavy cream. If you want to freeze, freeze the cooked chicken and sauce without cream and add cream when reheating.
Avoid overcooking noodles. Cook slightly under the package time if you plan to finish them in the sauce.
Use caution when adding cornstarch slurry. Add gradually and stir to avoid lumps or overly thick sauce.

Nutritional Information (Estimated)

This is an approximate per-serving estimate for a recipe that serves four. The cream and butter add richness so the dish is moderately high in fat and calories. You get a satisfying balance of protein and carbs. Substituting half-and-half and using less butter can lower the calories and fat.

Estimated per serving:

calories: ~650
carbs: ~70g
fat: ~28g
protein: ~36g

Recipe Details

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 4

Common Questions You Might Have

What noodle works best for this dish?

Lo mein noodles are perfect for the classic texture because they are slightly chewy and good at holding sauce. Linguine or spaghetti also work well. If you want a softer, more pillow-like bite, try udon. Just watch cook times and follow package directions for al dente so the noodles do not get soggy when tossed with the sauce.

Can I make this ahead of time for meal prep?

You can cook the chicken and sauce up to two days ahead and store them separately from the noodles. Keep the noodles tossed lightly with oil so they do not clump. Reheat the sauce gently over low heat and add a splash of broth before tossing with warmed noodles. Avoid freezing the finished meal because the cream can separate. If you must freeze, freeze components separately and add the cream fresh when reheating.

How do I adjust the sweetness or saltiness?

Start by tasting the sauce before adding the cornstarch slurry and cream. If it tastes too salty, add a squeeze of rice vinegar or a teaspoon of honey to balance. If it is too sweet, add a splash more soy sauce or a touch more rice vinegar. Small adjustments make a big difference. Keep extra soy and brown sugar nearby when you taste so you can tweak to your preference.

Conclusion: Creamy Mongolian Chicken Noodles

I hope this recipe becomes one of those meals you return to when you want something comforting and just a little bit special. The texture of the glossy sauce clinging to warm noodles and the tender bites of chicken create a satisfying contrast. The aroma of garlic and ginger cooking in butter and oil will make your kitchen feel like a tiny, happy restaurant for the evening. This dish is versatile, forgiving, and quick enough for busy nights. It also rewards small touches like a shower of sesame seeds or a squeeze of lime. Making dinner should feel like an act of care, and I think these Creamy Mongolian Chicken Noodles deliver that in every forkful. Enjoy it slowly, share it with people you love, and remember that the best recipes are the ones that bring comfort and connection to your table.

Creamy Mongolian Chicken Noodles

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: None

Print Recipe

Description

A comforting noodle dish featuring tender chicken in a creamy, savory sauce with soy, brown sugar, and a hint of tang.

Ingredients

Scale

1 lb chicken breasts or thighs, sliced thin
2 tablespoons butter
1 tablespoon olive oil
1 small onion, diced
3 garlic cloves, minced
1 teaspoon ground ginger
1/2 teaspoon black pepper
12 oz lo mein noodles, linguine, or spaghetti
1/2 cup soy sauce
1/3 cup brown sugar
1 cup chicken broth
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 tablespoon cornstarch + 2–3 tablespoons water (slurry)
1/2 cup heavy cream
1 tablespoon sesame oil
Optional Garnishes: Green onions, sesame seeds, red pepper flakes

Instructions

Cook the noodles according to package directions, drain and set aside.
In a large skillet, heat butter and olive oil over medium heat until foamy.
Add sliced chicken to the skillet in a single layer and season with black pepper and ground ginger. Sear for a couple of minutes until golden.
Add diced onion and cook for 2-3 minutes until sweet and translucent.
Stir in minced garlic and cook for 1 minute until fragrant.
In a bowl, whisk together soy sauce, brown sugar, chicken broth, hoisin sauce, and rice vinegar.
Pour the sauce mixture into the skillet and bring to a gentle simmer.
Make the cornstarch slurry with water and add it to the skillet, stirring until the sauce thickens.
Lower the heat and stir in heavy cream and sesame oil. Adjust seasoning if necessary.
Add noodles to the skillet and toss gently to coat in the sauce.
Transfer to bowls and garnish with green onions, sesame seeds, and red pepper flakes if desired. Serve immediately.

Notes

For variations, try swapping chicken for beef or shrimp, and add vegetables for an extra crunch.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 15g
Sodium: 1200mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 3g
Protein: 36g
Cholesterol: 120mg

Keywords: creamy noodles, chicken noodles, Mongolian chicken, easy weeknight dinner, comfort food