Bring a pot of salted water to a boil. Thinly slice broccoli florets and peel stems with a peeler. Blanche broccoli florets and stems in the water for 1 minute. Remove and shock in cold water with ice. Set aside.

Add pasta to pot and cook according to package directions. Reserve 1/2 cup of pasta water before draining.

In a medium pan on low heat, add canola oil, bacon and onion. Cook until the onion is translucent, approximately 5 minutes. Add sliced chicken and sear on all sides. Stir in garlic and Napa cabbage.

Add pasta water, hoisin, oyster sauce, red chili, fish sauce and blanched broccoli. Return to a simmer.

Remove pan with chicken and Napa mixture from the heat and fold in the cooked pasta. Fold in the butter and sesame oil and season with salt and pepper.

Portion into 4 bowls, garnish with red chili and green onion.