Begin by boiling a pot of water and cooking the wide rice noodles until al dente, about 6-8 minutes. Drain and rinse under cold water.

Heat about 2 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering, about 1-2 minutes.

Add 3-4 cloves of minced garlic to the hot oil, stirring for about 30 seconds until fragrant but not browned.

Introduce your choice of protein into the skillet and stir-fry for 3-5 minutes for chicken or 2-3 minutes for shrimp until cooked.

Toss in chopped bell peppers and broccoli, stir-fry for another 2-3 minutes until tender-crisp and brightly colored.

Add the prepared noodles along with 2-3 tablespoons of soy sauce and 1 tablespoon of sugar, tossing everything for about 2-3 minutes until well-mixed.

Transfer onto serving plates, drizzling with additional soy sauce or chili paste if desired, and serve immediately.