1-Soak the rice noodles: Start by soaking the rice noodles in warm water for 10 minutes until they soften, then drain them well this keeps them from getting too sticky later.

2-Sauté garlic and cook chicken: Next, heat oil in a wok over medium-high heat and sauté garlic until it smells amazing, which only takes a minute or two and sets the stage for all that flavor. Now, add chicken slices and cook until they’re no longer pink, about 5 minutes, to lock in that juicy protein.

3-Cook vegetables: Stir in carrots and cabbage, letting them cook for 3 minutes until they’re just tender but still have a nice crunch.

4-Add liquids and noodles: For a fun variation I learned from a pork stir-fry, you can pour in chicken stock here to add extra moisture and depth. Then, toss in the drained noodles, soy sauce, oyster sauce, and sesame oil; mix everything well to combine those flavors.

5-Finish cooking and garnish: Keep stirring for another 2-3 minutes to avoid any sticking, and you’re almost done! Take it off the heat and garnish with sliced green onions and calamansi or lemon wedges for a fresh finish. It’s that simple, and you can adapt by swapping chicken with tofu for a vegan option or using tamari for gluten-free needs. Trust me, once you try this, you’ll want to make it a weekly staple just like I did when I first experimented in my own kitchen.