Soak the noodles: Place rice noodles in a large bowl and cover with very hot water. Soak until pliable but still a touch firm, usually 6–10 minutes. Drain, rinse with cold water, and toss with a little oil to prevent sticking.

Whisk the sauce: In a small bowl, combine soy or tamari, oyster or veg stir-fry sauce, hoisin or maple syrup, rice vinegar, sesame oil, chili-garlic sauce (if using), and broth. Taste and adjust—add more vinegar for tang, more sweetness if needed.

Prep the veggies: Slice everything thin so it cooks quickly. Keep firmer veggies (broccoli, carrots) separate from quicker-cooking ones (peppers, peas, mushrooms).

Heat the pan: Set a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat until shimmering.

Sizzle aromatics: Add garlic, ginger, and the white parts of the green onions. Stir-fry 30 seconds until fragrant. Don’t let them burn.

Cook the firm veggies: Add broccoli and carrots with a pinch of salt. Stir-fry 2–3 minutes until starting to soften, adding a splash of water if the pan looks dry.

Add the quick-cook veggies: Toss in bell pepper, peas, and mushrooms. Stir-fry another 2–3 minutes until crisp-tender and bright.

Bring in the noodles: Add drained noodles to the pan. Pour in the sauce and toss with tongs to coat everything evenly. If you want a thicker glaze, stir in the cornstarch slurry and cook 30–60 seconds until the sauce clings to the noodles.

Finish and season: Taste and adjust with more soy for salt, vinegar or lime for brightness, or chili sauce for heat. Toss in green onion tops and any delicate greens (like spinach) just to wilt.

Serve: Plate immediately. Garnish with sesame seeds, cilantro, and lime wedges. Enjoy while hot and glossy.