@britscookin: Mongolian Chicken Noodles. One of those dinners that will get cleaned OUT every single time! And if you do happen to have leftovers, they’re just as good the next day. Honestly, double it. You will thank me! Mongolian Chicken Noodles 1 lb ground chicken Black pepper + garlic salt, to taste 1 shallot, diced 4–5 cloves garlic, minced 1 head broccoli, cut into florets 4 packs ramen noodles, seasoning discarded Green onions + sesame seeds, for topping Chili crisp, optional Sauce ⅓ cup low-sodium soy sauce ⅓ cup water ¼ cup brown sugar 2 Tbsp oyster sauce 1 Tbsp rice vinegar 1 tsp toasted sesame oil 1 Tbsp cornstarch ½ tsp black pepper Brown the ground chicken and season with black pepper and garlic salt. Once it starts to brown, add the shallot and garlic and cook until fragrant. Add the broccoli with a splash of water, cover, and steam for a few minutes until cooked to your liking. Meanwhile, boil the ramen noodles and discard the seasoning packets. Whisk together all of the sauce ingredients. Pour over the chicken and broccoli and simmer until the sauce thickens. Add the cooked ramen and toss until everything is coated. Finish with green onions, sesame seeds, and chili crisp if you like a little heat. SO GOOD, y’all!

britscookin

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Monday 05 October 2026 19:07:06 GMT