Step 1

Cook the wide rice noodles according to package instructions until al dente. Drain and set aside.

Step 2

In a small bowl, mix together the low-sodium soy sauce, dark soy sauce, and brown sugar until well combined.

Step 3

Heat oil in a large skillet or wok over medium-high heat. Sauté the sliced chicken or tofu until golden brown and cooked through.

Step 4

Add broccoli florets and julienned carrots; sauté for about three minutes until tender yet crisp.

Step 5

Incorporate the cooked rice noodles into the pan along with the sauce mixture. Toss gently to coat everything evenly.

Step 6

Serve immediately, garnished with chopped green onions if desired.