Step 1

• Bring a medium pot of salted water to a boil. Wash and dry produce. • Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Trim and thinly slice scallions, separating whites from greens. Cut broccoli into bite-size pieces if necessary. In a small pot, combine rice, 3⁄4 cup water (11⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Step 2

• In a small bowl, combine cucumber, vinegar, 1 tsp sugar (2 tsp for 4 servings), a pinch of salt, and as many chili flakes as you like; set aside to pickle. TIP: Divide cucumber and pickling liquid between two small bowls; add chili flakes to one bowl and keep the other mild.

Step 3

• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until tender, 1-2 minutes. Drain, then rinse noodles thoroughly under cold water, 30 seconds. Toss with a drizzle of oil and set aside. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!

Step 4

• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and scallion whites in a single layer and cook, undisturbed, until lightly browned, about 2 minutes. Continue cooking, stirring occasionally, until chicken is browned and cooked through, 2-4 minutes more. • Stir in sweet soy glaze, chili sauce, and 1⁄4 cup water (1⁄2 cup for 4 servings). Cook until sauce has slightly reduced, 30-60 seconds.

Step 5

• Meanwhile, place broccoli in a large microwave-safe bowl; cover tightly with plastic wrap and poke a few holes in wrap. Microwave until broccoli is tender, 3-4 minutes. • Carefully uncover (watch out for steam!) and toss broccoli with salt and pepper.

Step 6

• Serve noodles, chicken, broccoli, pickles (draining first), crispy fried onions, peanuts, and scallion greens family style so everyone can make their own noodle bowls! Fluff rice with a fork; serve alongside noodle bar. Chicken is fully cooked when internal temperature reaches 165°.