Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the soy glaze, sesame oil, soy sauce, black bean-chile sauce, and 1/2 cup of water (or 1 cup for 4 servings).

Pat the chicken dry with paper towels; season with salt and pepper. In a large, high-sided pan (or pot for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and broccoli florets in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are slightly softened and the chicken is browned and cooked through.

Meanwhile, using your hands, carefully separate the noodles. To the pan, add the noodles and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 5 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the sesame seeds and sliced green tops of the scallions. Enjoy!