Bring a large pot of water to a rolling boil over high heat. Add the flat rice noodles and cook for 4–6 minutes until tender. Drain and rinse under cold water. Set aside.

While noodles are cooking, prepare vegetables: slice bell peppers, cut broccoli, and thinly slice carrots. Grate fresh ginger.

In a large skillet or wok, heat cooking oil over medium-high heat. Cook tofu for 5-6 mins, shrimp for 3-4 mins, or chicken for 7-8 mins until done. Transfer to a plate.

Increase heat to high, add more oil, and stir-fry carrots for 2 minutes. Add broccoli, bell peppers, and ginger; stir-fry for another 3-5 minutes.

Return cooked protein to the skillet with vegetables. Add drained noodles and soy sauce; toss everything together for about 2 minutes.

Drizzle sesame oil over the stir-fry, toss again, and serve immediately. Garnish with sesame seeds and green onions.