Bring 8 cups of water to a boil. Remove from heat, add rice noodles, stir, and soak for about 8 minutes until tender. Drain and drizzle lightly with 1/2 tablespoon oil, then toss to separate.

In a small bowl, mix soy sauce, chili paste, sugar, ginger, and garlic. Set aside.

Heat 1/2 tablespoon oil in a large skillet over high heat. Add carrots, cook 1 minute; add broccoli, cover and cook 1 minute; add mushrooms and remaining soy sauce, stirring to coat. Add cabbage and cook for 2-3 minutes until brightly colored and barely tender.

Transfer vegetables to a bowl. Add 1 tablespoon oil to skillet, add chicken, sprinkle with cornstarch, and cook for 2 minutes, stirring frequently.

Pour sauce over chicken, cook 1-2 minutes to thicken. Transfer chicken and most of sauce to the bowl with vegetables.

Add remaining tablespoon oil and noodles to skillet, toss to coat, and cook for 2 minutes until lightly browned.

Return vegetables and chicken to skillet with noodles, toss to combine, and serve hot.