Cook the Rice Noodles:

o Cook the rice noodles according to the package instructions until al dente.

o Drain and set aside.

o If the noodles stick together, rinse them under cold water and toss with a small amount of oil to prevent clumping.

Prepare the Chicken:

o Season the chicken strips with salt and black pepper.

o Warm 1 tablespoon of cooking oil in a spacious skillet or wok over medium-high heat.

o Add the chicken and cook for 4-5 minutes, or until the chicken is golden brown and cooked through.

Cook the Vegetables:

o In the same skillet, add another tablespoon of vegetable oil.

o Add the sliced bell peppers, broccoli, and mushrooms.

o Sauté for about 3-4 minutes, or until the vegetables are tender-crisp.

o Add the grated ginger and cook for an additional minute, stirring frequently to avoid burning.

Make the Sauce:

o In a small bowl, whisk together the chicken broth, soy sauce, ketchup, and cornstarch until smooth. Pour the sauce into the skillet with the vegetables and bring to a simmer, stirring constantly until the sauce thickens, about 1-2 minutes.

Combine and Stir Fry:

o Return the cooked chicken to the skillet along with the drained rice noodles. Toss everything together until the chicken, vegetables, and noodles are evenly coated with the sauce. Drizzle with a little sesame oil and toss again.

Serve:

o Serve the chicken stir fry with rice noodles hot, garnished with chopped green onions or sesame seeds if desired. Pair with a side of steamed dumplings or a light salad for a complete meal.