Easy Chicken Stir Fry with Noodles

Easy Chicken Stir Fry with Noodles is ready in 30-minutes or less! The key to this dish is a sweet and tangy sauce that has some heat leaving you wanting more! The sauce has a tangy undertone – it hits the back of your palate. The Rotisserie Chicken picks up the sauce complimenting the dish instead of standing out flavorless. Most of us do not have a lot of time to prepare dinner and do not want to dine out every night. This easy stir fry recipe saves time by using a Rotisserie Chicken and pre-sliced vegetables.

Easy Chicken Stir Fry with Noodles in a Bowl
Easy Chicken Stir Fry with Noodles
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Easy Chicken Stir Fry Recipe With Noodles

Many years ago I enjoyed a wonderful Pad Ba-Me at a local Thai Restaurant that inspired creating my own version. Over the years my sauce recipe evolved to this delicious version bringing together a wonderful blend of sweet, tangy, with some undertones of heat.

Fresh vegetables with their rich, healthy colors is key for a fresh tasting meal. Typically leftovers is your friend which is why I love casseroles and stews. But for the best Quality, do not make a large quantity to allow more control over stir frying the vegetables and blending the sauce into the ingredients.

Before starting the stir fry, make sure all ingredients are prepared and measured. Plus plates and eating utensils are ready! Once you start cooking, the Easy Chicken Stir Fry with Noodles comes together quickly.

My Version of Pad Ba Me

Best Noodles for Stir Fry

The selection of noodles is important depending upon if you want a thinner or a thicker type noodle for your Easy Chicken Stir Fry with Noodles. If you do make extras consider using thicker noodles since the thinner noodles can become mushy the next day. For this dish I made it with Chinese Wide Lo Mein Noodles and Somen Noodles designed for soups, stir-fry and noodle salads. The latter are delicate and it is easy to overcook them. Somen Noodles came in four bundles sealed with a wrapper. When ready to boil them, hold the noodles in one hand while cutting the seal to avoid having them roll away! My rule of thumb: wide noodles for a substantial noodle suitable for leftovers; thinner noodles for delicate dishes such as a broth soup with noodles.

Chinese Noodles Before Cooking

Adding the cooked wide noodles to the stir fry was challenging to mix with the ingredients. When using the Somen Noodles I added them to the plate and then spooned the cooked ingredients on top of them to gently blend together. The latter did not work as well since the noodles did not evenly blend with the sauce. (As you can see in the below picture – but the meal was delicious!) Next time I am going to make a slight change to reserve some of the sauce adding the cooked noodles to fully coat before plating.

Easy Chicken Stir Fry with Chinese Thin Noodles
Easy Chicken Stir Fry with Chinese Thin Noodles

Chicken Stir Fry Sauce

The stir fry sauce is pretty easy to make. Basically add all the ingredients into a saucepan and bring to a boil. At the same time, stir until the sugar is dissolved mixing into the sauce. Once the sauce comes to a boil, reduce heat and simmer while preparing the stir fry.

Stir Fry Veggies Preparation

Using a plain Rotisserie Chicken and pre-sliced vegetables saves time when preparing to make Easy Chicken Stir Fry with Noodles. Sometimes I purchase sliced vegetables from the supermarket but that can be expensive. Instead prepare the vegetables ahead of time and slice the chicken to the desired size. When slicing the vegetables try to make them uniform in size to ensure even cooking. In advance slice the carrots, peppers and onions. Rinse and chop the asparagus just before cooking. Peppers tend to have a wet texture. When storing them, include a paper towel in the container.

Start the water for the noodles bringing it to a boil. Pour a small amount of Olive Oil or Stir Fry Oil in a stir fry pan or wok. My preference is a Garlic infused Olive Oil. Once the pan is hot, add the vegetables and cook for a couple of minutes. Be sure to add the vegetables that take longer to cook first. As an example, add the sliced carrots and onions first to allow the carrots more time to cook and onions time to caramelize before adding the peppers. I add the asparagus last to ensure they do not overcook.

At the same time add the noodles to cook until ‘al dente’ since you will be adding them to a hot wok. Drain the noodles well to avoid any additional moisture to your Easy Chicken Stir Fry with Noodles.

Stir Fry Vegetables in Wok

Easy Chicken Stir Fry with Noodles Final Step

Before the vegetables reach the desired tenderness, add the chicken to start heating through. Mix the noodles into the stir fry adding the cooked sauce. Be sure to blend all ingredients with the sauce letting it cook for a minute or two. This is important to ensure the noodles are well coated and the chicken absorbs the sauce. Cook the vegetables until they are tender but yet are crisp. It looks beautiful in the wok with added cilantro and fresh lime slices!

Easy Chicken Stir Fry with Noodles In Wok

Plate your dishes with adding fresh cilantro and sliced limes! Have extra limes since it adds a wonderful additional layer of flavor!

Two Easy Chicken Stir Fry with Noodles Served in Bowls
Easy Chicken Stir Fry with Noodles Served in Bowls
Easy Chicken Stir Fry with Noodles top View
Easy Chicken Stir Fry with Noodles Top View

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Easy Chicken Stir Fry with Noodles

Easy Chicken Stir Fry with Noodles is ready in 30-minutes or less! The key to this dish is a sweet and tangy sauce that has some heat leaving you wanting more! The sauce has a tangy undertone – it hits the back of your palate.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dinner, Stir Fry
Cuisine: American
Keyword: Easy Chicken Stir Fry with Noodles, Pad Ba-Me
Servings: 2
Calories: 541kcal
Author: Bernice

Ingredients

Stir Fry Ingredients

  • 1 ½ cup Rotisserie Chicken sliced
  • ½ cup Sweet Peppers sliced
  • ½ cup Carrots sliced
  • ½ cup Sweet Onions sliced
  • ½ cup Asparagus Chopped
  • 1 Tsp. Ginger
  • 1 Tsp. Garlic
  • 1 Tbsp. Stir Fry Oil

Stir Fry Noodles

  • 4 ounces Chinese Style Noodles

Stir Fry Sauce Ingredients

  • 3 Tbsp. Fresh Lime Juice
  • 3 Tbsp. Soy Sauce Lite
  • 1 Tbsp Worcestershire
  • 3 Tbsp. Rice Vinegar
  • 3 Tbsp. Oyster Sauce
  • 1 Tbsp. Sweet Chili Sauce
  • 1 Tbsp. Sugar
  • 1/4 Tbsp. Black Pepper

Garnish Ingredients

  • Lime sliced
  • Cilantro chopped

Instructions

Making the Stir-Fry Sauce

  • Mix the ingredients for your stir-fry sauce together in a saucepan.
  • Bring to a boil, stirring to dissolve the sugar into the sauce.
  • Reduce heat to simmer while preparing the remaining ingredients.

Stir-Fry the Vegetables

  • Pour a small amount of Olive Oil or Stir Fry Oil in a stir fry pan or wok.
  • Once the pan is hot, add the garlic cooking for a minute.
  • Add the vegetables starting with the vegetables that take longer to cook. Depending upon the vegetables leave them cook for two minutes.
  • Add the remaining ingredients plus the ginger cooking under tender but still crisp. About 4 to 6 minutes.

Boil the Noodles

  • While the vegetables are cooking, boil the water for the noodles.
  • Cook until ‘al dente’ and drain.

Complete the Dish

  • Add the chicken to the vegetable mixture and cook for a minute to start warming the chicken. Add noodles and stir fry sauce. Mix to coat all ingredients with the sauce.
  • Serve immediately topping with cilantro and a slice of lime.

Notes

Calories are approximate based upon the ingredients selected and serving size. How long to stir-fry the vegetables depends upon your preference for a more tender or crisp vegetables.
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