Bring a large pot of water to a rolling boil. Add rice noodles and cook for 4–6 minutes until tender. Drain and rinse under cold water.

Prep the veggies: slice bell peppers, cut broccoli into florets, and slice carrots. Grate ginger. Prepare protein.

Heat a skillet over medium heat with 1 tbsp of oil. Cook the protein until done: tofu for 5-6 minutes; shrimp for 3-4 minutes; chicken for 7-8 minutes. Set aside.

Increase heat to medium-high. Add 1 tbsp oil and stir-fry the carrots for 2 minutes, then add the broccoli, bell peppers, and ginger. Cook for 3–5 minutes until crisp-tender.

Return the protein to the skillet. Add rice noodles and soy sauce. Toss to combine for about 2 minutes.

Drizzle sesame oil, toss again, and serve garnished with sesame seeds and green onions.