At $5.00 a serving, our Easy Chicken Stir Fry with Noodles is ready in 30-minutes! This dish has a wonderful sweet and tangy sauce!
Course: Dinner, Stir Fry
Keyword: Easy Chicken Stir Fry with Noodles, Pad Ba-Me
Cost: $5.00 a serving
Stir fry pan or wok
Cutting board and knife
Stir Fry Ingredients
1tbspStir Fry Oil
1 ½cupRotisserie Chickensliced
Stir Fry Noodles
4ouncesChinese Style Noodles
Stir Fry Sauce Ingredients
3Tbsp.Fresh Lime Juice
1Tbsp.Sweet Chili Sauce
Making the Stir-Fry Sauce
In a small saucepan, mix together the ingredients for your stir-fry sauce.
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
Slice or chop the vegetables to the desired size.
Dice the garlic.
Grate the ginger.
In a stir fry pan or wok, pour a small amount of Olive Oil or Stir Fry Oil.
Once the pan is hot, add the garlic and ginger cooking for a minute.
Add the vegetables starting with the vegetables that take longer to cook. Depending upon the vegetables leave them cook for a few 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.
Calories are approximate based upon the ingredients selected and serving size. Cost per serving can vary based upon price of ingredients. TipsCooking Vegetables: How long to stir-fry the vegetables depends upon your preference for a more tender or crisp vegetables.SelectingNoodles: 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.
Note: This is not a paid endorsement; just sharing the products I used when making this dish.