Ingredients

• 12 oz rice noodles
  
• 3 Tbsp vegetable oil
  
• 1 lb skinless boneless chicken breasts, sliced into bite-sized strips
  
• Salt and black pepper, to taste
  
• 1 red bell pepper, or 1/2 red and 1/2 green, sliced
  
• 1 cup broccoli, chopped
  
• 4 oz shiitake or portobello mushroom, sliced
  
• 1 Tbsp fresh ginger, peeled and grated
  
• 1/2 cup chicken broth
  
• 2 Tbsp soy sauce, not low-sodium
  
• 2 Tbsp ketchup
  
• 1 tsp corn starch
  
• A few drizzles of sesame oil

Instructions

1. Bring a medium pot of salted water to a boil. Add the rice noodles and cook over medium heat for 2–4 minutes, depending on the thickness, until just tender. Drain and toss with 1 tablespoon of the vegetable oil.
2. Heat the remaining 2 tablespoons of vegetable oil in a large skillet or wok over high heat. Lightly season the chicken with salt and pepper, then stir-fry for about 3 minutes, or until fully cooked. Transfer the chicken to a plate.
3. Add the bell peppers, broccoli, and mushrooms to the same pan. Sauté for 1 minute. Stir in the ginger and continue cooking for 2 more minutes.
4. In a separate bowl, whisk together the chicken broth, soy sauce, ketchup, and cornstarch.
5. Return the chicken to the pan, add the noodles, and pour in the broth mixture. Stir-fry for about 3 minutes, or until everything is heated through and the chicken is cooked completely.
6. Finish with a drizzle of sesame oil and adjust the seasoning with additional salt and pepper if needed. Serve hot.

• Straight-cut rice noodles can usually be found in the Asian foods aisle.
  
• If you substitute low-sodium soy sauce or broth, you may need extra salt to keep the flavors balanced.