Categories: Asian, Chicken, Main Dish

Ingredients

• 1 lb fresh Chinese egg noodles
• salt
• 2 tablespoons sesame oil
• 2 large bone-in skin-on chicken breasts (about 1 1/2 lb.)
• 1 tablespoon vegetable oil
• 1 tablespoon minced fresh gingerroot
• 1/2 cup smooth natural-style peanut butter
• 3 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon rice wine vinegar
• # 1/2 teaspoon hot sauce (chili paste or Tabasco)
• 1/2 cup hot water (or more)
• 1 medium cucumber, peeled, seeded, and cut into 1/4 inch dice
• 4 scallions, white and light green parts finely chopped
• 2 tablespoons sesame seeds, toasted

Directions

1. Bring 6 quarts water to a boil in a big pot; add in noodles and 1 tablespoon salt; cook until the noodles are just tender, about 3-4 minutes.

2. Drain thoroughly and toss with the sesame oil; refrigerate until ready to use, at least 2 hours and up to 1 day.

3. Adjust oven rack to the middle of oven; preheat oven to 400°.

4. Place chicken breasts on a small, foil-lined jelly-roll pan; brush with vegetable oil and sprinkle generously with salt.

5. Roast about 35-40 minutes or until meat thermometer reads 160°; cool to room temperature, remove skin, and shred meat into bite-size pieces.

6. Add ginger, peanut butter, soy sauce, sugar, vinegar, and hot sauce in the bowl of a food processor; process until smooth.

7. With the motor running, add the water, 1 tablespoon at a time, until the sauce is the consistency of heavy cream.

8. Scrape the sauce into a bowl; can be covered and set aside for several hours.

9. When ready to serve, toss the noodles with the chicken, cucumber, peanut sauce, and scallions.

10. Sprinkle with sesame seeds and serve.

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