Asian Noodles With Chicken and Scallions

• chicken tenders↗1 lb
• broccoli↗1 lb
• dried udon noodles (can use whole wheat spaghetti)↗1 lb
• premium oyster sauce↗1⁄2 cup
• hoisin sauce2 tablespoons
• sesame oil↗1 tablespoon
• chinese chile garlic paste (to taste)↗2 teaspoons
• chopped scallion1⁄2 cup
• roasted sesame seeds↗2 teaspoons

Step-by-step instructions

1. 1

   Cook chicken in a 6-quart pot of boiling unsalted water, covered, until just cooked through, about 3 minutes. Transfer to a large bowl with a slotted spoon.

2. 2

   Add broccoli to boiling water and cook, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with slotted spoon to a colander to drain, then transfer to another bowl. Return water to a boil and cook noodles until tender (check often; cooking time on package may not be accurate). Reserve 1 cup cooking water, then drain noodles in colander and rinse under hot water.

3. 3

   While noodles cook, tear chicken into chunks.

4. 4

   Add oyster and hoisin sauces, sesame oil, chile garlic paste, half of scallions, and 1/3 cup cooking water to chicken and stir to combine.

5. 5

   Divide noodles, broccoli, and chicken mixture among 4 bowls and sprinkle with sesame seeds and remaining scallions. Serve immediately, stirring just before eating. If noodles become dry, moisten with some of cooking water.