… put it in a wok on high heat and use it to stir-fry chicken and noodles for a full 2-3 minutes. (as seen in my canteen today)
Toasted sesame oil, the Chinese kind, has a low smoke point at 180°C, which means that it starts decomposing into a lot of components if you use it on high heat–including a fair amount of carcinogens. Most cooking oils, by contrast, have a higher smoke point at 230°C or something like that, and are thus suitable for frying on high heat. Sesame oil is more like a dressing: you put it on cooked stuff, or in salads, but you certainly never ever use it for frying.

So, no, thank you, I’ll pass on the chef’s special stir-fry today…