Bring a large pot of water to a boil and cook the flat rice noodles according to package instructions until al dente, usually about 6-8 minutes. Stir occasionally to prevent sticking, then drain the noodles and rinse them with cold water. Set aside.

In a large wok or skillet, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering. Ensure oil is hot enough by checking that it ripples slightly.

Add 2 tablespoons of minced garlic to the hot oil, stirring quickly for about one minute until fragrant. Be careful not to burn the garlic.

Introduce 8 ounces of your choice of protein into the wok. Cook for 3-5 minutes for chicken or 2-3 minutes for shrimp, stirring constantly until cooked through.

Toss in 2 cups of mixed vegetables into the wok. Stir-fry for another 2 minutes until vegetables are tender yet crisp.

Add the drained noodles back into the wok along with 4 tablespoons of soy sauce and 1 tablespoon of sugar. Toss to combine and stir-fry for another 2-3 minutes until heated through.