COLD SESAME NOODLES WITH CHICKEN AND CUCUMBER

1 pound fresh Chinese egg noodles (the width of spaghetti)
Salt
2 tablespoons Asian sesame oil
2 large bone-in, skin-on chicken breasts (about 1 1/2 pounds)
1 tablespoon vegetable oil
FOR THE SAUCE:
1 tablespoon minced fresh gingerroot
1/2 cup smooth natural peanut butter
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon rice wine vinegar
1/2 teaspoon hot sauce, such as chili paste or Tabasco, or more to taste
1/2 cup hot water (or more)
TO SERVE:
1 medium cucumber, peeled, seeded and cut into 1/4-inch dice
4 green onions, white and light green parts, finely chopped
2 tablespoons sesame seeds, toasted*

Bring 6 quarts of water to a boil in a large pot. Add the noodles and 1 tablespoon salt and cook until the noodles are just tender, 3 to 4 minutes. Drain thoroughly and toss with the sesame oil. Refrigerate until ready to use, at least 2 hours and up to 1 day.

WHEN READY TO COOK:
Adjust the oven rack to the middle position and heat the oven to 400 degrees F.

Set the breast on a small, foil-lined jellyroll pan. Brush with the vegetable oil and sprinkle generously with salt.

Roast until a meat thermometer inserted into the thickest part of the breast registers 160 degrees F, 35 to 40 minutes. Cool to room temperature, remove the skin and shred the meat into bite-size pieces.

TO MAKE THE SAUCE:
Place the ginger, peanut butter, soy sauce, sugar, vinegar and hot sauce in the work bowl of a food processor. Process until smooth. With the motor running, add the water, 1 tablespoon at a time, until the sauce is the consistency of heavy cream. Scrape the sauce into a large bowl. (Can be covered and set aside for several hours.)

WHEN READY TO SERVE:
Toss the noodles with the chicken, cucumber, peanut sauce and scallions. Sprinkle with sesame seeds and serve immediately.

*To toast sesame seeds, heat seeds in small, dry pan, stirring often, until lightly browned. Immediately remove from pan to stop cooking.

Servings: 4-6
Source: The Complete Book of Pasta and Noodles by Cook's Illustrated