Bring a large pot of water to a rolling boil and cook the wide rice noodles according to package instructions until al dente, about 5-7 minutes for fresh noodles or 8-10 for dried. Drain and rinse gently under cold water, then set aside.

In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.

Add the minced garlic and sauté for about 1 minute until fragrant but not browned.

Add your chosen protein and stir-fry for 3-5 minutes until cooked through.

Toss in the fresh vegetables and stir-fry for an additional 2 minutes until tender yet still crisp.

Add the drained rice noodles, soy sauce, and sugar, tossing thoroughly to combine until heated through, about 2-3 minutes.

Remove from heat and serve immediately, garnishing with fresh herbs or chili flakes if desired.