Chicken and Rice Noodle Stir-Fry with Ginger and Basil

Prepare the noodles according to the instructions on the package. Drain; rinse with cold water. Drain the water. Combine chicken stock, oyster sauce, soy sauce, vinegar, and sambal olec in a bowl. Preheat a large wok or skillet over high heat. Add 1 tablespoon canola oil; toss to combine. Transfer the chicken to the skillet; cook for 1 1/2 minutes on each side. Remove the chicken from the pan. Add 1 tablespoon of canola oil to the skillet; toss to combine. Add the mushrooms; stir-fry for 1 minute. Add the ginger and chopped bell pepper; stir-fry for 1 minute. Add the minced garlic and chopped green onion; cook, stirring, for 30 seconds. Add noodles, stock mixture, and chicken; cook for 1 minute. Add the basil.