In a large wok, heat the tablespoon of oil over medium to high heat.
Add in the garlic and cook for 3 minutes or until sizzling and starting t brown.
While the garlic is cooking, toss the chicken in ½ teaspoon sea salt, pepper, and arrowroot powder.
When the garlic is done, put the chicken in the pan and continue to cook until no pink remains. Stirring often.
Remove the chicken from the pan and set it aside.
Add the onion to the pan and whisk together the bone broth powder and boiling water. Cook the onion for 2-3 minutes.
Add in the bone broth, coconut milk, and nutritional yeast. Whisk until combined.
Turn the heat down to medium and add in the broccoli. Cover and cook for 5 minutes.
Remove the cover and turn the heat back up to medium-high and bring to a boil.
Add in the quinoa noodles, stir well, cover, and cook for 6-7minutes or until noodles are mostly cooked.
Remove the lid and toss in the chicken, peas, sundried tomatoes, and remaining salt. Stir and recover for 2-3 minutes.
Remove lid and let sit for 5 minutes before serving.