Start by bringing a large pot of water to a rolling boil. Once boiling, add your choice of noodles and cook according to the package instructions, usually around 8–10 minutes. Aim for al dente, as they will finish cooking in the skillet later. Once done, drain them and set aside, leaving them slightly undercooked to absorb flavors.

In a large skillet or wok, pour in a couple of tablespoons of olive oil and heat over medium heat. You’ll know it’s ready when the oil shimmers slightly. This oil is essential for stir-frying, so let it warm for about 2 minutes before adding the garlic.

Add the minced garlic to the skillet and sauté for about 30 seconds, stirring constantly until it becomes fragrant but not browned.

Next, add sliced chicken breast into the skillet. Allow it to cook for 5–7 minutes, stirring occasionally until golden brown and cooked through.

Once the chicken is cooked, add the broccoli florets to the skillet. Stir-fry them for about 3–4 minutes until bright green and tender-crisp.

Pour in your soy sauce and chili paste, mixing well to coat both the chicken and broccoli. Stir everything together for another 1–2 minutes.

Gently add the cooked noodles back into the skillet with the chicken and broccoli mixture. Carefully toss together to ensure the noodles are evenly coated.

Taste your creation and season with salt and pepper as desired. Serve hot, garnished with sesame seeds or sliced green onions.