Bring a large pot of water to a rolling boil. Add the rice noodles and cook for 4-6 minutes, stirring occasionally, until tender but still slightly chewy. Drain in a colander and rinse under cold water to stop the cooking process.

While the noodles cook, slice bell peppers into 1/4-inch strips, cut broccoli into small florets, and slice carrots thinly on the diagonal. Grate the fresh ginger and set aside.

If using chicken, dice into 3/4-inch pieces. If using tofu, press and cube it. If using shrimp, ensure they're peeled and deveined.

Heat a large skillet or wok over medium heat and add 1 tablespoon of cooking oil. Once shimmering, add your protein and cook until done: tofu 5-6 minutes, shrimp 3-4 minutes, diced chicken 7-8 minutes until it reaches 165°F internal temperature. Remove the protein and set aside.

Increase heat to medium-high and add another tablespoon of oil to the same skillet. Add the carrots first and cook for 2 minutes. Then add the broccoli, bell peppers, and grated ginger. Stir-fry for 3-5 minutes until vegetables are vibrant with slight char marks but still have a crisp bite.

Return the cooked protein to the skillet. Add the drained rice noodles and soy sauce. Using tongs, toss everything together for about 2 minutes until well combined and heated through. If the mixture seems dry, add a tablespoon of the reserved noodle cooking water.

Drizzle with sesame oil and toss once more. Serve immediately, garnished with sesame seeds and sliced green onions if desired.