Cook rice noodles according to package. Drain and rinse under cold water, set aside. Whisk together sauce ingredients and set aside for later.
In a large pan, heat oil over medium-high heat. Add chicken, stirring occasionally, until heated through. Remove from pan.
Add onion and cook until beginning to soften, about 5 minutes. Add bell pepper and carrots, cooking for about 1-2 minutes. Add garlic, green onion, and ginger, cook until fragrant, about 1 minute.
Push vegetables to outer edge of pan, leaving the middle open. Add scrambled eggs to middle of pan, stirring until cooked through.
Add chicken, noodles, and sauce to pan. Cook until heated through about 1-2 minutes.
Remove from heat and garnish.
