Begin by bringing a large pot of water to a rolling boil over high heat. Once boiling, add the flat rice noodles and cook for 4-6 minutes, stirring occasionally, until tender yet slightly chewy. Drain and rinse under cold water to stop the cooking process.

While the noodles are cooking, prep your vegetables: slice bell peppers, cut broccoli florets into bite-sized pieces, and slice carrots diagonally. Grate fresh ginger and prepare your chosen protein.

Heat a large skillet or wok over medium heat and add 1 tablespoon of cooking oil. Once shimmering, add your protein, cooking for the appropriate time until it reaches an internal temperature of 165°F. Remove from the pan and set aside.

Increase the skillet heat to medium-high and add another tablespoon of oil. Start with the sliced carrots, cooking for about 2 minutes. Then, add in broccoli, bell peppers, and grated ginger. Stir-fry for an additional 3-5 minutes until vibrant in color.

Return the protein to the skillet, add the drained rice noodles along with soy sauce, and toss everything together for about 2 minutes until well combined.

Drizzle sesame oil over the stir-fry, toss one last time, and serve immediately, optionally garnished with sesame seeds and sliced green onions.