• Step 1: Bring a large pot of water to a boil. Cook the rice noodles according to package instructions, usually around 6-8 minutes. Drain and set aside.
• Step 2: In a large skillet or wok, heat the olive oil over medium-high heat. Add the garlic and onion and sauté for 2-3 minutes until fragrant and translucent.
• Step 3: Add the sliced bell pepper and mushrooms to the skillet. Sauté for an additional 3-4 minutes, until the vegetables are tender-crisp.
• Step 4: Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
• Step 5: Stir in the cooked rice noodles, soy sauce, white wine or vermouth, and red pepper flakes. Toss everything together until well combined and heated through, about 2-3 minutes.
• Step 6: Remove from heat and stir in the fresh basil. Season with salt and black pepper to taste.