Bring a large pot of water to a rolling boil. Add the flat rice noodles and cook until al dente, about 5–7 minutes. Drain and rinse under cold water to stop cooking.

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat until it shimmers, about 1–2 minutes.

Add 3 cloves of minced garlic to the hot oil and sauté for about 1 minute, or until fragrant and golden.

Add your chosen protein—chicken, shrimp, or tofu—and stir-fry for about 3–5 minutes for chicken (or 2–3 minutes for shrimp) until cooked through.

Add your selected mixed vegetables and stir-fry for around 2 minutes until they are vibrant and slightly tender.

Add your drained flat rice noodles, 3 tablespoons of soy sauce, and 1 tablespoon of sugar. Toss everything together vigorously for about 2 minutes.

Remove from heat and transfer to a serving platter. Serve immediately while hot.