Begin by slicing your chicken breast into thin strips for quick and even cooking. Slice the bell pepper into thin strips and julienne the carrot to create long, thin matchstick-like pieces. Mince the garlic and ginger finely so they can release their flavors evenly into the sauce and dish.
Bring a medium pot of water to a boil. Add the rice noodles and cook according to package instructions, usually around 4-6 minutes, until tender but still slightly firm. Drain the noodles and rinse briefly under cold water to stop cooking. Set aside.
In a small bowl, whisk together the gochujang, soy sauce, honey, and sesame oil until smooth. This sweet and spicy sauce is what makes these noodles so irresistible, bringing together heat, umami, and a touch of sweetness.
Heat a large skillet or wok over medium-high heat. Add a little oil and toss in the sliced chicken. Season with salt and pepper and stir-fry until the chicken is cooked through and starting to brown, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and ginger. Stir quickly for 30 seconds until fragrant, then add the bell pepper and carrot. Stir-fry for 2-3 minutes until the vegetables are just tender but still crisp.
Add the cooked chicken back into the skillet with the vegetables. Pour the gochujang sauce over everything and toss well to coat. Then add the drained noodles and gently toss again until all ingredients are evenly coated and heated through.
Remove from heat and sprinkle sliced green onions and sesame seeds on top. Serve immediately for the best texture and flavor.
