Cook the noodles: Bring a pot of water to a boil and blanch the rice noodles for 30 seconds. Transfer to an ice bath and drain.

Cut the chicken: Cut the chicken thighs crosswise into 2-inch wide strips.

Slice the mushrooms: Slice off the stems of the mushrooms. Place the mushrooms cut-side down and cut them into 1/2-inch thick slices.

Cut the bell peppers: Slice off the top and bottom parts of the pepper then cut the pepper open. Remove the white part and the seeds inside the pepper. Cut the peppers crosswise into 1/4-inch wide strips.

Prepare the bean sprouts: Wash the bean sprouts carefully 3 to 4 times and dry them.

Mince the garlic: Slice the root part of the cloves and peel the skin. Mince the garlic with a knife and mincer.

Cut the scallions: Bunch the scallions together and cut them crosswise into 1-inch long segments.

Make the sauce: Prepare a small bowl. Add 1 fl oz water, 3 tbsp reduced-sodium soy sauce, 1 1/2 tbsp sesame oil, 1 tsp Sriracha, 1/2 tsp hoisin sauce, and 1/2 tsp ground black pepper. Mix until combined.

Caramelize the garlic: Prepare a hot pan over medium heat. Add 4 tbsp canola oil and 2 tbsp garlic. Stir for 30 seconds.

Sauté the chicken: Add 12 oz chicken thighs and 1 tsp paprika. Stir for 5 minutes.

Sauté the mushrooms: Add 6 oz white mushrooms and stir for 3 minutes.

Sauté the bell peppers: Add 2 oz red bell peppers and stir for 2 minutes.

Stir in the sauce: Pour in the sauce and mix until it coats the ingredients.

Add the noodles and bean sprouts: Add 20 oz cooked rice noodles and 2 oz mung bean sprouts. Turn down to low heat and mix thoroughly for 2 minutes.

Garnish and serve: Sprinkle with 1/4 cup scallions, 1 tbsp black sesame seeds, and 1 tbsp white sesame seeds. Enjoy.