Spicy Chicken and Mushroom Stir-Fry with Rice Flour Noodles

1.Soak the rice flour noodles in warm water for about 20 minutes or until softened. Drain and set aside.

2.In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.

3.Add the sliced chicken breast to the skillet and stir-fry for about 5-7 minutes until the chicken is cooked through and no longer pink. Season with salt and pepper to taste.

4.Add the sliced mushrooms and bell pepper to the skillet, and continue to stir-fry for another 3-4 minutes until the vegetables are tender.

5.Stir in the soy sauce, oyster sauce, chili paste, and sesame oil, mixing well to coat the chicken and vegetables evenly.

6.Add the soaked rice flour noodles to the skillet, tossing everything together to combine and heat through for about 2-3 minutes.

7.Remove from heat and garnish with chopped green onions before serving.