• 2 tablespoons neutral oil, such as safflower
• 1-1½ pounds boneless, skinless chicken thighs or breasts (cut into 1 in pieces)
• 5 cups broccoli (about 1 large head or 2 smaller heads of broccoli)
• 3 cloves garlic, sliced
• ½ cup cashews, chopped
• Momofuku Soy Sauce
• 3 tablespoons Momofuku Chili Crunch Hot Honey
• Momofuku Rice Vinegar
• 1 tablespoon cornstarch
• 4 packs Momofuku Spicy Soy Noodles
• scallions (optional)

Heat a large skillet or wok over high heat until hot, then add oil. Add chicken and cook undisturbed for 1 minute. Then, begin to stir and cook for an additional 4–5 minutes, until the outside begins to brown.

Add broccoli, garlic, and cashews and cook another 3–5 minutes until the broccoli is beginning to char.

Add ¼ cup Momofuku Soy Sauce, ¼ cup water, 3 tablespoons of Momofuku Hot Honey, and a few dashes of Momofuku Rice Vinegar and cook for 1 minute. Sprinkle half of the cornstarch over the mixture and stir to combine, letting the sauce thicken as it cooks. If you want your sauce thicker, add remaining cornstarch and again stir and let it thicken. Taste and add additional Momofuku Soy Sauce, as needed, to adjust the seasoning. Remove from heat.

Bring a large pot of water to a boil and cook 4 packs of Momofuku Spicy Soy Noodles for 2 minutes. Drain and mix with the sauce packets.

Toss half of chicken and broccoli mixture into the noodles. Add the remaining half on top and serve immediately with sliced scallions, if desired.