Crush peanuts to coarse crumbs in a food processor and tip onto a plate. Dust chicken tenders (or chicken breasts cut into finger-sized portions)
in seasoned flour, then dip into beaten egg and finally roll in the crushed peanuts. Chill in the refrigerator for an hour or so to set the coating.
When ready to serve, fry in hot oil for 2-3 minutes each side until golden brown and cooked through. Meanwhile, mix together a dressing from
2 Tbs sesame oil, 2 Tbs soy sauce, a chopped red chilli, a Tbs brown sugar and the juice of a lime. Cut the stems of pak choi into large chunks
and tear the leaves into large pieces, keeping separate. Heat the dressing in a wide pan and add the stems, cooking for a couple of minutes,
then add the torn leaves, mix until just wilted, then serve over thin egg noodles, cooked according to the packet, spooning over the dressing
and topping with the peanut chicken.