1.Place chicken in a roasting pan. Spray with oil. Roast 30 minutes, or until golden brown and cooked. Cool 10 minutes. Remove meat from bones. Discard bones; chop meat roughly.
2.Meanwhile, soak noodles in boiling water 2-3 minutes, or until soft. Using a fork, separate strands; drain well.
3.Combine stock and sauces in a small bowl.
4.Heat a wok over moderately high heat. Spray onion with oil; stir-fry 2 minutes. Add broccolini, garlic and ginger; stir-fry 2 minutes.
5.Add chicken, noodles and remaining vegies, except chilli, to wok; stir-fry 1-2 minutes, or until hot. Add stock mixture; bring to the boil. Remove from heat.
6.Spoon into bowls; top with chilli. Serve at once.