Tender rice noodles get tossed in a screaming-hot wok until they turn glossy and slightly charred at the edges, soaking up a deeply savory sauce built on tamari and a touch of maple syrup for balance. Thin-sliced chicken thighs marinate in tamari and sesame oil before getting seared hard and fast, so every piece stays juicy with those irresistible crisp, blistered edges. Chinese broccoli adds a fresh, slightly bitter crunch, while soft-scrambled eggs get folded right into the mix for richness in every bite. Garlic-infused oil keeps that signature stir-fry aroma front and center, and a scattering of scallions, lime wedges, and fresh chili at the end brightens the whole dish. It's the kind of one-pan noodle stir-fry that comes together fast but tastes like it took real skill, and it's a great pick for a gluten free kitchen craving takeout-style flavor at home.
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Soak the rice noodles in a large bowl of room-temperature water for 20 minutes, until pliable and opaque but not fully soft — they will finish cooking in the wok. Drain and set aside.
In a medium bowl, combine the sliced chicken with 1 tbsp tamari, sesame oil, and cornstarch. Toss to coat and set aside while you prepare the remaining ingredients.
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