• 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 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.

• 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!

• 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.

• 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.

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