I can't speak to your noodles in a broad sense but one thing I notice with the recipe you linked is it looks like they're doing a proper wok stir fry. Wok cooking is usually at much higher temps than regular stoves reach, and gets much smokier which adds a fair bit of flavour. You can get most of the way there with a regular pan but it's not as easy.

That means your cook times in just a flat bottom pan on a regular stove are going to be different, you can't just time it you'll have to actually look for the signs things are at the right stage. You'll need to cook the sauce down more to get it thick enough to coat the noodles, you'll need to make sure the chicken is properly caramelized, and you might need to cook the veg longer before adding the chicken back.

After the initial stir fry I'd cook the chicken and veg in the sauce some (kind of braising them) before adding the noodles to help it reduce and cling. This might overly soften the veggies so you'll have to play around with timings, or take the veggies out, reduce the sauce some, then add everything. Personally I'm too lazy for that, lol.

I guess a broad comment would be just make sure you learn to look for the signs of when to move on to the next stage of a recipe, don't just time things.