Cut the broccoli into small florets. Cut the orange and yellow pepper into strips. Bring to boil water in a large saucepan and add these to it. Add the Chinese noodles and bring to boil again. Remove the pan from the heat and keep covered for five minutes. Take away 5 tablespoon of cooking liquid from the saucepan in a small bowl. You will need it later.
After five minutes, drain the noodles and vegetable in a colander and place under running water to cool down. Drain and place them in the salad serving bowl.
Make the peanut butter dressing now. In the small mixing bowl, whisk together the peanut butter with the reserved cooking liquid, the juice of 1 small lemon, 2 tbsp soy sauce and a pinch of caster sugar.
Shred the chicken breast fillets now. Add them to the noodles along with shredded Chinese leaves. Pour half the peanut dressing and toss to mix it in slowly. Drizzle the rest over the top using a spoon. Serve right away.