Sesame Chicken With Noodles

• 350g fresh thin Singapore noodles
• 1/3 cup sesame seeds
• 500g chicken tenderloins
• 1 tablespoon peanut oil
• 1 medium brown onion, cut into thin wedges
• 1 garlic clove, crushed
• 300g broccolini, trimmed, chopped
• 2 tablespoons fish sauce
• 1 tablespoon hot chilli sauce
• 2 tablespoons dark soy sauce
• 1 cup beansprouts, trimmed
• 1 long red chilli, seeded, thinly sliced
• 4 green onions, thinly sliced
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• Cook noodles to packet directions. Drain.
• Place sesame seeds on a plate and roll chicken to coat. Heat half the oil in a large non-stick frying pan over medium heat. Cook chicken, in batches, for 2 to 3 minutes on each side or until golden and cooked through. Transfer to a large plate lined with paper towel.
• Meanwhile, heat a wok over high heat. Add remaining oil. Add onion, garlic and broccolini. Stir-fry for 2 minutes or until onion softens. Add noodles, fish sauce, chilli sauce, soy sauce, beansprouts and half the chilli and green onions. Stir-fry for 5 minutes or until heated through. Divide noodle mixture between serving bowls. Top with chicken. Serve sprinkled with remaining chilli and green onions.