Fill a medium pot (or large for 4 servings) 3/4 of the way up with water; cover and heat to boiling on high. 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. Peel the carrots and thinly slice into rounds. Peel the ginger; finely chop to get 2 teaspoons (or 4 teaspoons for 4 servings). Roughly chop the peanuts. In a bowl, combine the soy glaze, black bean sauce, sweet chili sauce, vinegar, 1/4 cup of water (or 1/2 cup for 4 servings), and up to half the sambal oelek (you will have extra), depending on how spicy you'd like the dish to be.

Pat the chicken dry with paper towels; season with salt and pepper if desired. In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the prepared chicken, broccoli florets, and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped ginger and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until the vegetables are softened and the chicken is browned and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 3 to 5 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot. Add the cooked chicken and vegetables to the pot of cooked noodles. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the chopped peanuts. Enjoy!