Cook the noodles according to package instructions. Drain and rinse under cold water. Toss with a tiny bit of sesame oil to prevent sticking.
In a bowl, combine the chicken, cornstarch, bicarbonate of soda, salt, and ground white pepper. Mix and set aside.
Place a wok or large pan over high heat. Add peanut oil and sear the chicken for 2-3 minutes, or until it is cooked through and golden brown on both sides. Remove the chicken from the wok and set aside.
In the same wok over medium-high heat. Add the broccoli florets and stems and stir-fry for 2 minutes. Add 2 tbsp of water and cover with a lid to steam and soften. This will take roughly 2-3 minutes. Remove the lid. Add garlic, ginger, spring onion and fresh chilli, and stir-fry for 1 minute until fragrant.
Return the chicken and its resting juices to the wok, then add the cooked and drained noodles and toss them together. Pour in the sauce and cook for 1 minute until the sauce is thick and coats everything. Remove from the heat.
Portion into 5 x 750ml meal prep containers and garnish with green stem spring onions.