Drunken Noodles

Ingredients
1/3 cup sesame oil
6 cloves garlic, thinly sliced
1 tablespoons crushed red pepper flakes
1/2 cup tamari (or coconut aminos)
1/4 cup hoisin sauce
1 tablespoon honey
2 tablespoons rice vinegar
3 tablespoons tahini
1 bag rice noodles
2 cups low sodium chicken broth
2 cups fresh baby spinach chopped
1 cup cooked chicken. I bought a rotisserie.
2 cups mixed mushrooms, chopped
black pepper
1 medium shallot, chopped
4 green onions, chopped

Method
Heat a large skillet over medium heat. Add the 1/3 cup sesame oil, the garlic, and chili flakes. Cook, stirring occasionally until the garlic is fragrant, about 5 minutes. Remove from the heat and very carefully transfer the oil to a heat proof bowl or glass jar.
2. Meanwhile, combine the tamari, hoisin sauce, honey, vinegar, tahini, and 1/3 cup water in a bowl.
3. Cook the rice noodles according to package directions. Drain and set aside. To the pot used to cook the noodles, add the broth and 1/2 of the soy sauce mixture. Bring to a simmer over medium heat, stir in the spinach. Keep warm.
4. Place the skillet used to make the chili oil, over medium-high heat. Add 2 tablespoons oil and the chicken. Season with black pepper and brown all over, breaking it up as it cooks, about 5 minutes. Add the mushrooms and shallot, and cook another 2-3 minutes. Slowly pour in 1/2 of the soy sauce mixture. Bring the mixture to a simmer and cook until the sauce coats the chicken begins to caramelize and get crispy, about 5 minutes. Stir in 2-4 tablespoons chili oil. Remove from the heat.
5. Ladle the broth into bowls. Add the noodles and toss combine. Spoon the meat over the noodles. Top with green onions and additional chili oil.