Cover the noodles with cold water and allow to stand for 15 minutes or until softened. Drain and set aside.
Place the rice flour, 5 spice, salt and chicken in a bowl and mix to coat. Heat half the oil in a wok or large non-stick frying pan over a high heat. add the chicken and cook in batches for 2 minutes, stirring, or until cooked through.
Remove and set aside.
Add the remaining oil, garlic, chili and broccolini and cook for a further minute. Add the stock and kecap manis, cover and cook for 2 minutes.
Serve with the chicken and noodles and top with green onion and extra chili.