1-First: bring a medium pot of salted water to a boil and cook the 12 oz rice noodles for 2 to 4 minutes until barely tender. Drain them and toss with 1 tablespoon vegetable oil to prevent sticking.

2-Next, heat the remaining 2 tablespoons vegetable oil in a large wok or skillet over high heat.

3-Season the 1 lb sliced chicken breasts with salt and black pepper, then stir-fry for about 3 minutes until just cooked through, and set it aside.

4-In the same pan, add the sliced red bell pepper, 1 cup chopped broccoli, and 4 oz sliced mushrooms, sautéing for 1 minute. Add the 1 tablespoon shredded ginger and stir-fry for another 2 minutes to build flavor.

5-In a bowl, mix 1/2 cup chicken stock, 2 tablespoons soy sauce, 2 tablespoons ketchup, and 1 teaspoon cornstarch to create the sauce. Return the cooked chicken and noodles to the skillet, pour in the sauce mixture, and stir-fry for 3 minutes until everything is heated through. Finally, drizzle with a few drizzles of sesame oil and adjust seasoning with salt and pepper as needed before serving.