Bring a pot of water to a boil. Add the rice noodles and cook according to package instructions until tender. Drain and set aside.

Rinse the noodles under cold water to stop the cooking process and prevent them from sticking.

In a large skillet, heat the vegetable oil over medium heat.

Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes.

Stir in the ginger and soy sauce, cooking for an additional 2 minutes.

In the same skillet, add the sliced bell pepper, julienned carrot, and snap peas.

Stir-fry the vegetables for about 3-5 minutes until tender-crisp.

Add the cooked noodles to the skillet with the chicken and vegetables.

Toss everything together to combine, ensuring the noodles are well-coated with the sauce.

Remove from heat and serve hot, garnished with sliced green onions.

Enjoy your Ginger Soy Chicken & Veggie Noodle Toss!