Bring a medium sauce pot of water to a boil. Add the rice noodles and cook until just tender, 4 to 5 minutes. Drain and rinse with cold water, then return to the pot and set aside. Meanwhile, prepare the vegetables and start the chicken adobo.

• Peel the onion and cut in half lengthwise, then cut each half lengthwise into ½-inch-thick slices.
• Finely chop, press, or grate enough garlic to measure 1½ teaspoons [1 TBL].

• Pat the chicken dry with a paper towel; season with salt and pepper.

In a large sauce pot over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned but not yet cooked through, 2 to 4 minutes total. Add the onion, season lightly with salt and pepper, and cook, stirring occasionally, until starting to soften, 4 to 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
Add the adobo sauce base and ½ cup [1 cup] water and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the sauce has thickened slightly and the chicken is cooked through, 8 to 10 minutes. When the chicken adobo is almost done, prepare the herbs.

• Strip the mint and cilantro leaves from the stems; coarsely tear or chop the leaves, if desired.

Transfer the noodles to individual bowls and top with the chicken adobo. Garnish with the carrots, mint, cilantro, and as much sambal oelek as you like and serve.