Place carrots, cabbage, capsicum, jalapeno pepper, green onions and garlic in a bowl.
Make the sauce
Mix chicken stock, rice vinegar, hoisin sauce, soy sauce, tomato sauce, brown sugar, sriracha sauce, and chilli flakes together in a bowl until combined.
Make the noodles
Place rice noodles in a large bowl. Cover with boiling water; add a pinch of salt. Stir from time to time until noodles are soft, about 10 minutes. Drain; rinse under cold water. Drain thoroughly. Transfer to a bowl. Add shredded chicken; drizzle with sesame oil. Toss to coat.
Heat a wok over high heat; drizzle in vegetable oil. Stir-fry vegetables for 2 minutes. Pour in sauce; cook and stir over high heat until sauce starts to bubble, about 1 minute. Add noodle and chicken mixture. Stir-fry until heated through, about 1 minute. Remove from heat. Add coriander; stir. Serve
This recipe makes 2 large or 4 small portions.
This recipe is gluten-free, as long as you use tamari or another wheat-free soy sauce.