Toss chicken in a bowl with light soy sauce and black pepper and set aside.
Boil broccoli in salted water for two minutes until tender then drain.
Heat a wok or large frying pan over high heat until hot.
Add oil and stir-fry chicken for 2 to 3 minutes until golden brown.
Remove chicken from the wok and set aside.
Stir-fry onion, garlic, ginger, and red pepper in the wok for three minutes.
Return chicken and broccoli to the wok and add rice wine, sesame oil, soy sauce, and chilli bean sauce.
Stir in cornflour mixed with 15ml of water and heat until thickened.
Cook noodles according to pack instructions then drain and toss with sesame oil and spring onions.
Pile noodles onto a plate and spoon the chicken mixture over the top.
Garnish with sesame seeds and serve immediately.