Begin by bringing a large pot of water to a vigorous boil over high heat. Add your choice of gluten-free noodles, cooking according to package instructions, typically 8 to 10 minutes. Drain and set aside.

In a large skillet or wok, heat 2 tablespoons of olive oil over medium heat until it shimmers.

Add minced garlic to the hot oil and sauté for about 30 seconds until fragrant and golden.

Introduce the thinly sliced chicken breast into the skillet, cooking for 5 to 7 minutes until golden brown and cooked through.

Mix in broccoli florets and stir-fry for about 3 to 4 minutes until vibrant green and slightly tender.

Pour in soy sauce and chili paste, stirring well to coat. Let simmer for 2 minutes.

Add the drained noodles, tossing everything together gently. Cook for an additional 1 to 2 minutes.

Season with salt and pepper to taste. Serve hot, garnished with sesame seeds or chopped green onions.