Place the sugar, vinegar, 80ml (1/3 cuwater, hoisin and peanut butter in a small saucepan over medium heat. Cook, stirring, until smooth and combined. Remove from heat. Reserve 185ml (3/4 cusauce to baste the chicken while cooking. Pour the remaining sauce into a small serving bowl. Set aside.

Place an oiled chargrill pan over medium high heat. Thread chicken tenderloins onto 12 presoaked bamboo skewers (see tip). Cook the chicken, basting with the reserved sauce, turning, for 8-10 minutes or until cooked through. Serve chicken with the dipping sauce and cooked noodles .