Cook the rice noodles according to package directions. Drain, rinse with cold water, and toss with 1/2 tablespoon of oil to prevent sticking. Set aside.

In a small bowl, whisk together the soy sauce, chili paste, brown sugar, ginger, and garlic to make the stir fry sauce. Set aside.

In a large bowl, toss the chicken pieces with cornstarch and 1 tablespoon of vegetable oil until evenly coated.

Heat 1/2 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.

Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the carrots and broccoli and stir-fry for 3-4 minutes until slightly tender-crisp. Add the mushrooms and cabbage and stir-fry for another 2-3 minutes.

Pour the stir fry sauce over the vegetables. Bring to a simmer and cook for 1-2 minutes until the sauce thickens slightly.

Return the cooked chicken to the skillet. Add the prepared noodles and toss everything together to combine and heat through. Serve immediately.