Step 1

In a large bowl mix together the egg, 1 tsp soy sauce, and 1 tsp cornstarch until combined. Add the chicken pieces to the bowl and stir to coat then set aside.

Step 2

In a small bowl mix together the sauce ingredients (garlic, 1/4 cup soy sauce, 1/4 cup water, 1 TBSP rice vinegar, 1 TBSP sesame oil, 1 TBSP cornstarch, and 1/2 tsp crushed red pepper) until well combined then set aside.

Step 3

Cook the noodles according to package directions then drain and set aside.

Step 4

Heat the 1 TBSP of peanut oil in a wok over high heat.

Step 5

Add the chicken and marinade to the wok and stir-fry until chicken is no longer pink, 4 to 5 minutes.

Step 6

Add the broccoli florets to the wok and stir-fry for about 30 seconds.

Step 7

Pour the sauce and cooked noodles into the wok and stir-fry for about 30 more seconds.

Step 8

Take the wok off the heat and season the stir-fry with salt & pepper to taste.