Mince 3 cloves of garlic and 1-inch ginger, then slice 1 chicken breast into thin strips. Chop 1 cup broccoli florets, 1 carrot, 1 yellow bell pepper, and 1 zucchini. Set aside mini corn and bamboo shoots.

Combine minced garlic, ginger, 2 green scallions (white parts), 1 tablespoon honey, ¼ cup gluten-free soy sauce, and 2 tablespoons mirin in a bowl. Mix well.

Cook 8 ounces of rice noodles according to package instructions, typically soaking in hot water for 8-10 minutes until tender. Reserve ½ cup of cooking liquid.

Heat 1 tablespoon each of sesame oil and olive oil in a large skillet or wok over high heat for 1-2 minutes until shimmering.

Add sliced chicken to the hot skillet and sear for 2-3 minutes until browned on one side. Toss until fully cooked.

Add sliced carrots, bell peppers, and broccoli immediately after the chicken is done. Stir-fry for 30 seconds to 1 minute, then add zucchini, bamboo shoots, and mini corn, cooking for another 2-3 minutes.

Pour in 2 tablespoons of stir fry sauce and 1 tablespoon sriracha. Mix well, then lower heat and add reserved noodle cooking liquid and drained noodles. Combine gently until heated through.

Taste and adjust seasoning if necessary, serve immediately garnished with chopped cilantro, sesame seeds, and scallions.