Heat a small saucepan of water to boiling on high. Once boiling, gently add 2 eggs. Allow to boil for exactly 7 minutes and then remove from heat. Drain and rinse under cold water. When cooled down, peel the eggs and set aside.

In a separate bowl, make the cucumber marinade. Add in the following amounts of each: 2 tbsp rice vinegar, 2 tbsp sesame oil, 2 tbsp soy sauce, 1 tsp salt, and 1 tsp pepper. Add in the sliced cucumbers as well. Set aside to allow them to soak.

Heat another small saucepan of water to boiling on high. Once boiling, add in noodles and cook per instructions. Once ready, drain majority of water. Set aside.

In a separate bowl, make the sauce for the noodles. Add in the following amounts of each: 2 tbsp rice vinegar, 2 tbsp sesame oil, 2 tbsp soy sauce, 1 tsp salt, 1 tsp pepper, and 2 tsp crushed red pepper flakes. Slice the green onions thinly and add into the bowl. Set aside.

In a skillet pan on medium heat, add in some olive oil and allow it to heat up. Once ready, add in all the chicken plus its marination. Allow to cook thoroughly on all sides, until chicken is opaque and well browned. Internal temperature should be 165 F when ready. Take chicken out in a separate bowl.

While chicken is cooking, begin cooking the vegetables. In separate skillet on medium heat, add more olive oil and allow to heat up. Add in the chosen vegetable (broccoli or bell pepper) and season with salt/pepper. Cook through for several minutes. Once ready, set aside.

In the small saucepan with drained noodles, add in noodle marinade with sliced green onions. Stir together to coat noodles with sauce. This will only take 30-60 seconds. Then divide noodles evenly between two bowls.

In the separate bowls, add the divided chicken, vegetable, and cucumber slices. Finally cut the boiled eggs in half, season with salt/pepper, and place one in each bowl.

Top each bowl with crushed red pepper flakes or cilantro as desired. Enjoy!