Left over pho chicken -- Stir-fry with vermicelli noodle (Bun)

From the AI.  Good!!  I left out the onion but we had maybe 3-4 C chicken instead of the prescribed 2.  This is a little noodle heavy.  You could even go 1/2 to 2/3rds of the noodles for a more ingredient heavy version.

 Pho Chicken stir-fry with vermicelli noodles
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Category    Item    Quantity    Notes

Aromatic Chicken    Cooked Pho Chicken    2 cups    Shredded or thinly sliced

Noodles    Dried Rice Vermicelli Noodles    8 oz (half a standard package)    Thin white noodles

Vegetables    Onion    1/2 medium    Sliced
    Bell Pepper (any color)    1 medium    Sliced thinly
    Carrots    1 cup    Julienne (matchstick cut)
    Broccoli Florets    1 cup    Small florets
    Garlic    4 cloves    Minced

Stir-Fry Sauce    Soy Sauce    2 tbsp    Use Tamari for gluten-free
    Fish Sauce (Nuoc Mam)    1 tbsp    Essential for authentic flavor
    Brown Sugar (or Honey)    1 tsp    To balance the saltiness
    Water or Chicken Broth    1 tbsp    
    Sriracha or Chili Garlic Sauce    1 tsp (or to taste)    Optional, for heat

For Cooking    Vegetable Oil or Peanut Oil    2 tbsp    High heat oil

Garnish    Fresh Cilantro and Mint    To taste    Chopped
    Roasted Peanuts    2 tbsp    Chopped, for crunch
    Lime Wedges    For serving    

1. Prepare the Noodles

    Bring a medium pot of water to a boil.

    Add the vermicelli noodles and cook according to package directions (usually 3–5 minutes). They should be tender but still have a slight bite (al dente).

    Drain the noodles immediately and rinse them well under cold water to stop the cooking process and prevent sticking. Set aside in a serving bowl.

2. Prepare the Sauce

    In a small bowl, whisk together the Soy Sauce, Fish Sauce, Brown Sugar (or Honey), Water/Broth, and Sriracha (if using). Set aside.

3. Stir-Fry the Vegetables

    Heat 1 tablespoon of oil in a large wok or skillet over medium-high to high heat.

    Add the sliced onions and the hardier vegetables (carrots and broccoli). Stir-fry for 3–4 minutes until they start to soften but are still crisp.

    Add the bell pepper and minced garlic. Stir-fry for 1 more minute until fragrant.

4. Combine Chicken and Sauce

    Add the shredded pho chicken to the wok. Since it's already cooked, you are just reheating and coating it. Stir-fry for 1–2 minutes.

    Pour the prepared Stir-Fry Sauce over the chicken and vegetables. Toss quickly to coat everything evenly.

    Cook for just 30–60 seconds, allowing the sauce to thicken slightly and coat the ingredients. Do not overcook.

5. Serve and Garnish

    Spoon the hot chicken stir-fry mixture directly over the cold vermicelli noodles.

    Garnish generously with fresh cilantro, mint, and chopped peanuts.

    Serve immediately with a lime wedge on the side—a squeeze of fresh lime brightens the whole dish!

Enjoy your unique and flavorful meal!