Instructions

1. Heat a large skillet over medium heat. Add the sesame oil, sliced garlic, and chili flakes. Cook, stirring occasionally, until the garlic is fragrant but not burned, 5-7 minutes. Transfer the oil to a heat proof container.
2. Make the sauce: whisk together soy sauce, hoisin sauce, honey, rice vinegar, tahini, and 1/3 cup water in a medium bowl.
3. Cook the noodles according to package directions. Drain and set aside.
4. To the pot used to cook the noodles, add the chicken broth and 1/3 of the sauce. Bring to a simmer over medium heat and stir in the spinach. Reduce heat to low and keep warm.
5. Heat the original large skillet over medium-high heat. Add 1 tbsp oil and cook the mushrooms until starting to brown and release their liquid. Add the shallots and cook for 2 more minutes until soft. Remove from pan and set aside.
6. Return skillet to medium-high heat. Add 2 tbsp oil and the ground chicken. Season with black pepper. Cook the chicken, breaking it up as you go, until it has browned all over and is starting to get crispy.
7. Stir in the mushroom-shallot mixture, slowly pour in the rest of the sauce, and add 3-4 tbsp of the infused oil.
8. Bring the mixture to a simmer and stir until the sauce coats the chicken and the meat begins to caramelize and get crispy, 5-7 minutes.
9. Ladle the broth into bowls then add the noodles and toss combine. Spoon the meat over the noodles, top with green onions and additional chili oil.
10. Spoon the meat over the noodles, top with green onions and additional chili oil.