Drunken Noodles à la Heidi

1. Soak the rice noodles in a bowl, covered in warm water for 1 hour. By the end, they should be pliable (they shouldn’t snap when you bend them) but should still firm and crunchy if you bite into them.
2. Slice the carrots thinly on the diagonal, and chop up the cauliflower and broccoli. Set these 3 veggies aside.
3. Slice the chicken into bite-sized pieces on the diagonal, and de-seed and mince the jalapeno peppers. Place the chicken, peppers and chili garlic sauce together in a bowl to marinate.
4. In a medium-sized bowl, mix together the ingredients for the sauce (the last 6 ingredients). Make sure to use low-sodium soy sauce, or you’re in for a salty surprise!
5. Heat 1 tablespoon of vegetable oil in a wok over high heat. When shimmering, add the bowl of veggies. Stir fry the veggies for 6 minutes, until crisp and browned. If they aren’t 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. Remove the veggies from the wok and set aside.
6. Heat another tablespoon of oil in the wok and, when shimmering, add the chicken mixture. Let it sit and brown for about a minute (or two) before stirring. Then stir fry the chicken for 6 minutes, or until cooked through.
7. Then add the noodles into the wok and stir fry them with the chicken for a few minutes.
8. Add the sauce into the wok. Bring to a boil, stirring to mix it into the noodles.
9. Add the veggies back in, and stir fry everything together for a few minutes. You can use tongs to mix the noodles more easily.
10. Stir in the basil and serve!