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

Heat 2 tablespoons of sesame oil in a large skillet over medium-high heat. Add the sliced chicken breast and cook for 5–7 minutes until browned and cooked through.

Reduce heat to medium and stir in minced garlic and grated ginger. Cook for about 1 minute until fragrant. Add sliced bell peppers and julienned carrots and cook for 3–5 minutes until tender yet crisp.

Add cooked rice noodles and soy sauce, tossing everything together. Cook for an additional 1–2 minutes until heated through.

Remove from heat and sprinkle with sliced green onions. Serve immediately, garnished with sesame seeds or extra green onions if desired.