1-First Step: Prepare the mise en place. Boil 8 oz rice noodles or spaghetti according to package instructions, about 4-6 minutes for rice noodles. Drain and rinse under cold water to stop cooking and prevent sticking. Toss with a touch of oil. Slice 1 onion, 1 bell pepper, and chop 1 cup broccoli florets into bite-sized pieces. Mince 2 garlic cloves. Cube or slice 8 oz chicken or shrimp. Have sauces ready: 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, pinch red pepper flakes. This setup keeps cooking fast and stress-free.

2-Second Step: Heat the wok. Place a wok or large skillet over high heat. Add 2 tbsp oil and swirl to coat. Wait until it shimmers, about 30 seconds. High heat is key for that signature wok hei flavor and crisp textures in your chicken stir fry.

3-Third Step: Stir-fry aromatics and veggies. Add minced garlic, sliced onion, and bell pepper. Stir vigorously for 2 minutes until fragrant and softened slightly. Toss in broccoli florets. Cook another 2 minutes, keeping everything moving. Veggies should stay vibrant and crunchy, not soggy.

4-Fourth Step: Add protein. Push veggies aside and add 8 oz chicken or shrimp to the center. Stir-fry 3-4 minutes until chicken reaches 165°F internally or shrimp turns pink and opaque. Mix with veggies. If using chicken, slice thinly beforehand for even cooking.

5-Fifth Step: Incorporate noodles and sauces. Add drained noodles to the wok. Pour in 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, and red pepper flakes. Toss everything for 3-4 minutes over high heat until noodles coat evenly and flavors meld. Add a splash of water if it dries out.

6-Final Step: Finish and serve. Remove from heat. Squeeze fresh lime juice over top and scatter chopped green onions. Serve hot in bowls. Pair with chopsticks for fun. Leftovers reheat well, but fresh is best.