Step 1

Chicken: Combine chicken with 1 tablespoon soy sauce and 1 teaspoon sesame oil in medium bowl; set aside.

Step 2

Noodles (skip this step if using fresh noodles): Place the noodles in a large bowl and pour boiling water over top until completely submerged and give them a good stir. Wait 10-12 minutes until they are pliable but still al dente/crunchy, stirring occasionally so they don’t stick together. Rinse noodles in cold water, while separating any stubborn noodles with your fingers. Drain and toss in with 1 teaspoon sesame oil. Set aside.

Step 3

Broccoli: Slice any thick stalks in half vertically so they aren't any wider than 1/4-inch (for me, this was all my stems). Chop the stalks into 1-inch pieces. Roughly tear any extra large leaves.

Step 4

Sauce: Whisk all of the Sauce Ingredients together in a medium bowl; set aside.

Step 5

Heat 1 tablespoon vegetable oil in a wok or large nonstick skillet over high heat. Once very hot, add chicken and stir fry 1 minute. Add broccoli stems and stir fry until broccoli is nearly tender and chicken is cooked through, 3 to 4 minutes.

Step 6

Add Chinese broccoli leaves and garlic and sauté 30 seconds.

Step 7

Reduce heat to medium, push everything to one side of the pan and pour beaten eggs in the empty side of the pan. Scramble just until cooked through then stir into the chicken/broccoli. Transfer everything to a large plate. Scrape wok clean.

Step 8

IF USING A WOK, heat 2 Tablespoons oil over high heat. IF USING A NONSTICK SKILLET, heat 2 teaspoons oil over high heat (the oil helps prevent the noodles from sticking). Add the noodles and sauce to the pan and toss to combine. Spread the noodles over the surface of the pan and let them sit without touching for about 30 seconds. Flip/stir the noodles and spread them out again; repeat 2-3 times until the noodles soak up the sauce, start to caramelize and reach desired tenderness.

Step 9

Add the chicken mixture and toss to combine. Stir fry another 1 minute. Serve immediately.