Place the rice noodles in a large bowl and soak in warm water for about 10 minutes, until soft; drain and set aside.
Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat.
Add the thinly sliced chicken and stir-fry for 3 to 4 minutes, until nearly cooked through; remove briefly if the pan is crowded.
Add the minced garlic and ginger, then the sliced red bell pepper, broccoli florets, and julienned carrot to the skillet; stir-fry 2 to 3 minutes until vegetables are tender-crisp.
Stir in 1/4 cup low-sodium soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon sesame oil.
Add the drained rice noodles and toss everything together to combine; cook 1 to 2 minutes until heated through and sauce coats the ingredients.
Season with salt and pepper to taste, then serve immediately.
