MARINADE: In a large bowl, combine rice vinegar, agave, peanut butter, soy sauce, vegetable oil, sesame oil, garlic, red pepper flakes and ground ginger. Remove 3 tablespoons sauce to plastic bag; reserve remaining sauce in bowl.

Add chicken to marinade in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes, turning once. Meanwhile, cook broccoli, peppers and carrots in boiling water, 2 to 3 minutes, or until crisp tender; drain and set aside. Cook noodles as package directs; drain. Add noodles, cooked vegetables and green onion to sauce in bowl; toss to coat. Set aside.

Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with Chinese five-spice powder. Grill over medium coals 6 to 10 minutes or until done, turning once. Slice chicken across grain. Arrange chicken on top of noodle mixture. Sprinkle evenly with sesame seeds.