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1.
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Soak the rice noodles in a bowl, covered in warm water for 1 hour.
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By the end, they should be pliable (they shouldnt snap when you bend them) but should still firm and crunchy if you bite into them.
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2.
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Slice the carrots thinly on the diagonal, and chop up the cauliflower and broccoli.
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Set these 3 veggies aside.
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3.
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Slice the chicken into bite-sized pieces on the diagonal, and de-seed and mince the jalapeno peppers.
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Place the chicken, peppers and chili garlic sauce together in a bowl to marinate.
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4.
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In a medium-sized bowl, mix together the ingredients for the sauce (the last 6 ingredients).
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Make sure to use low-sodium soy sauce, or youre in for a salty surprise!
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5.
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Heat 1 tablespoon of vegetable oil in a wok over high heat.
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When shimmering, add the bowl of veggies.
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Stir fry the veggies for 6 minutes, until crisp and browned.
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If they arent tender enough at this point (especially if you cut them in larger chunks), add the 1/3 cup of water and simmer/boil over high heat for a few minutes, until the water has evaporated and the veggies are more softened.
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Remove the veggies from the wok and set aside.
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6.
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Heat another tablespoon of oil in the wok and, when shimmering, add the chicken mixture.
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Let it sit and brown for about a minute (or two) before stirring.
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Then stir fry the chicken for 6 minutes, or until cooked through.
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7.
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Then add the noodles into the wok and stir fry them with the chicken for a few minutes.
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8.
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Add the sauce into the wok.
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Bring to a boil, stirring to mix it into the noodles.
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9.
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Add the veggies back in, and stir fry everything together for a few minutes.
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You can use tongs to mix the noodles more easily.
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10.
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Stir in the basil and serve!
