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Gather the ingredients.
Cook noodles until al dente. About 1 minute less than called for on package. Drain the water and cover with a wet paper towel.
Combine hoisin sauce, soy sauce, vegan fish sauce, agave syrup, sugar, and water in a small bowl.
Heat vegetable oil and sesame oil in a wok, or large frying pan, over medium-high heat. Stir-fry shallots, chile peppers, and garlic until shallots are soft, about 2 minutes. Move the mixture around the outside of the pan to create a space and add chicken. Sear for 1 minute, then combine with shallot mixture.
Add Chinese broccoli stems and stir-fry until tender, about 2 minutes.
Add Chinese broccoli leaves and stir-fry until wilted.
Add drunken noodle sauce and sliced green onions and mix. Cook until sauce begins to simmer.
Add soaked rice noodles and toss to coat until noodles have absorbed the sauce and are cooked through, about 2 minutes. Remove from heat.
Stir in Thai basil leaves until wilted. Taste and adjust seasoning if needed. Serve.