Step 1 Soak bamboo skewers in a shallow dish of cold water for 30 minutes; drain.
Step 2 Meanwhile, combine chicken fillets with soy sauce, sesame oil, five-spice, white pepper, ginger and honey in a bowl. Cover bowl and refrigerate for 10 minutes.
Step 3 Cook noodles in a saucepan of boiling water according to packet instructions. Drain noodles and refresh under cold running water, then drain again and transfer to a large salad bowl. Add cucumbers, carrot, tomatoes, mint, coriander, lime juice and rice bran oil to salad bowl; toss to combine.
Step 4 Thread chicken onto skewers. Preheat a grill pan or barbecue hotplate to high. Cook chicken skewers for 1–2 minutes per side, or until cooked through.
Step 5 Scatter skewers with chopped peanuts; serve with lime wedges and egg-noodle salad.