Prepare the rice noodles according to package instructions. Drain and set aside.
Heat olive oil in a large non-stick skillet or wok over medium-high heat.
Add the minced garlic and grated ginger to the skillet and sauté for 1 minute until fragrant.
Add the thinly sliced chicken breast to the skillet. Cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
Add the julienned carrot, broccoli florets, and red bell pepper to the skillet. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
Pour in the low-sodium chicken broth, low-sodium soy sauce, black pepper, and crushed red pepper flakes. Stir well to combine and bring to a simmer.
Add the cooked rice noodles to the skillet and toss everything together to evenly coat the noodles with the sauce and mix with the chicken and vegetables.
Drizzle the sesame oil over the noodles and stir to combine.
Remove from heat and garnish with sliced green onions and chopped fresh cilantro before serving.