Add chow mein noodles, garlic powder, salt, and cayenne pepper to a food processor fitted with the "S" blade. Pulse or blend until it turns into a coarse crumb- there should be visible pieces of crumb, not a fine powder. Place in a bowl for dipping, or a shallow plate.

No need to wash the food processor, unless you're really one for dishes. Add all the buffalo sauce ingredients and blend for about 30 seconds, until everything is combined. Add the chicken tenders to a container and pour over the buffalo sauce. Mix to combine. If you want to make these in advance you can let the chicken marinate in the sauce until you're ready to bake!

To prepare the chicken, take each piece out of the buffalo sauce, making sure it is fully coated. Lay on the plate of chow mien crumb and cover on both sides- no chicken should be visible under the crumb coating. Finish all the tenders.

Preheat oven to 350 F /175 C. To prepare the skewers, thread a piece of pastrami onto the skewer first, and then a tender, starting at one end of the chicken and weaving the pointy tip of the skewer in and out about three times, until the chicken is in an "S" shape. Push it down to compress it into the centre of the stick. Use 2-3 tenders for the middle of each skewer, and finish with another piece of pastrami. Lay the skewers on a baking sheet, making sure they don't touch so they can crisp up nicely. Add olive oil to a small shallow bowl and brush over the skewers, coating the chicken and pastrami on one side ONLY. No need for extra work. Alternatively, you could spray with baking spray, but, personally, I like the taste of the olive oil. Add the brown sugar to a pinch bowl and sprinkle a little over the pastrami, to help it crisp and caramelise a bit.

Bake in the oven for 15 minutes. Enjoy hot, or at room temperature! Reheat in a warm oven. These stay nice and tender the next day. You can fully make the skewers in advance, wrap tightly with Saran Wrap, and store in the fridge until ready to bake.