Step 1

Soak the rice noodles according to the instructions until cooked through, but still a bit chewy inside. Once done soaking, rinse rice noodles with cold water and drain.

Step 2

Prepare the remaining ingredients while soaking the rice noodles. Mix all the sauce ingredients together in a bowl. Transfer 2 tablespoons of the mixed sauce into the bowl with the sliced chicken. Stir to mix well. Let marinate for 5 minutes while chopping the other ingredients.

Step 3

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot. Spread the chicken in the skillet in a single layer. Cook until the bottom side turns golden brown, about 1 minute. Flip and cook the other side until browned, 30 seconds to 1 minute. Transfer the chicken to a plate immediately.

Step 4

In the same skillet, add 1 tablespoon of oil and turn to medium heat. Add the green onion, garlic, and ginger. Stir constantly until you can smell a strong fragrance, 15 seconds.

Step 5

Toss the cooked noodles again and add them into the skillet. Add the remaining 1 tablespoon of oil onto the noodles. Use a pair of tongs to toss the noodles with oil. If the noodles start to get sticky, swirl in 2 tablespoons of water.

Step 6

Add the bean sprouts and bell pepper into the skillet. Pour in the mixed sauce. Immediately use a pair of tongs to toss and mix everything, until the sauce is absorbed by the noodles. Add the cooked chicken and give it a final toss. Turn off heat and transfer everything to serving plates immediately.

Step 7

Serve hot as a main.