Bring a pot of water to a boil and cook your noodles according to the package directions. I usually pull mine a minute early since they'll finish cooking in the sauce later. Drain and rinse them under cool water so they don't clump together, then set them aside while you work on the rest.

Toss the cubed chicken with salt, pepper, and half a teaspoon of sesame oil. Heat a tablespoon and a half of neutral oil in your wok over medium-high heat, then add the chicken in a single layer. Let it sear for 4 to 5 minutes until golden and cooked through, then transfer it to a plate.

In the same pan, add the remaining oil along with the garlic, ginger, broccoli, and bell pepper. I like to keep the heat at medium-high here so the vegetables get a little char instead of steaming. Cook for about 2 to 3 minutes, just until they're crisp-tender and still bright in color.

While the vegetables cook, whisk the soy sauce, hoisin, brown sugar, cornstarch, remaining sesame oil, and water in a small bowl. Make sure the cornstarch is fully dissolved so it doesn't clump when it hits the hot pan. This sauce is what turns simple noodles into something that tastes like your favorite takeout order.

Pour the sauce into the pan with the vegetables and let it bubble for about 30 seconds until it thickens slightly. Add the cooked chicken and noodles back in, then toss everything together with tongs until every strand is coated. This step only takes a minute or two, so keep tossing gently instead of stirring too hard.

Once everything is glossy and well coated, take the pan off the heat. Sprinkle toasted sesame seeds and sliced green onions right on top before serving. I like to serve it straight from the wok while it's still steaming hot, since the noodles start to soak up more sauce the longer they sit.