1. In large bowl, soak rice noodles in hot tap water for about 10 minutes until softened but still firm (or follow package directions). Drain and rinse with cold water; drain well. Set aside.
2. In small bowl, combine ketchup, soy sauce, juice, sugar and Sriracha. Set aside.
3. In wok or large deep non-stick skillet, heat oil on medium-high. Add garlic and stir-fry until fragrant. Add sauce mixture and bring to boil. Add eggs; when they start to set, gently stir mixture together. Add noodles and toss briefly to coat. Add chicken and carrot; stir-fry until heated through. Add green onions and toss to combine.
Garnishes:Â Serve immediately with garnishes (if using) and additional Sriracha if desired.
Tip:Â Any leftover cooked meat, tofu or vegetables can be used in this recipe.
Tip:Â Egg noodles can replace rice noodles, but cook before adding to recipe.