Bring a large pot of water to a boil and cook noodles for 8-10 minutes until slightly undercooked. Drain and rinse under cold water.

Heat olive oil in a skillet over medium heat until shimmering, about 1-2 minutes.

Sauté minced garlic in the hot oil for about 30 seconds, being careful not to burn it.

Add sliced chicken breast to the skillet and cook for 5-7 minutes until golden brown and juices run clear.

Stir in broccoli florets and cook for 3-4 minutes until bright green and tender-crisp.

Pour in soy sauce and chili paste, tossing to coat the chicken and broccoli evenly for about 1 minute.

Fold in the cooked noodles and mix for 1-2 minutes until everything is well combined and warmed through.

Season with salt and pepper to taste, serve in bowls, and optionally garnish with sesame seeds or green onions.