Submerge the rice noodles in boiling water for about 5 minutes, then place them into a mesh strainer to drain all the water out. Set aside for later.

In a large wok, heat olive oil on high heat and add the sliced chicken breast.

Toss in the minced garlic and stir until the chicken is fully cooked.

Add the celery, carrots, and broccoli florets. Stir on high heat for about 4 minutes or until the vegetables become tender.

Add the shrimps to the wok and stir until they are fully cooked. Careful not to overcook them.

Add the sugar, sesame oil, and low sodium soy sauce to the wok and stir to combine.

Beat 2 eggs together and cook them in a separate pan. Once the eggs are cooked, mash them with a fork.

Add the cooked rice noodles to the wok along with the scrambled eggs. Toss to combine. Garnish with sesame seeds.