1. In a small bowl, whisk together soy sauce, oyster sauce (if using), sesame oil, sugar, cornstarch, and water or chicken broth to create the sauce. Set aside.

2. Cook wide rice noodles according to package instructions until al dente. Drain and rinse with cold water to prevent sticking. Set aside.

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

4. Add the remaining 1 tablespoon of vegetable oil to the wok. Add garlic and ginger and stir-fry for 30 seconds until fragrant.

5. Add broccoli florets, julienned carrots, and sliced red bell pepper to the wok. Stir-fry for 3-4 minutes until vegetables are tender-crisp.

6. Add shrimp and optional tofu (if using) to the wok and stir-fry for 2-3 minutes until shrimp turn pink and opaque.

7. Return cooked chicken to the wok. Add the cooked wide rice noodles and pour the prepared sauce over everything.

8. Toss gently but thoroughly to coat the noodles, chicken, shrimp, tofu, and vegetables evenly with the warm sauce. Continue to cook for 1-2 minutes until everything is heated through and the sauce thickens slightly.

9. Serve immediately and enjoy your delicious Chicken Noodle Stir-Fry!