12 ounces of linguini, spaghetti, Soba noodles or your favorite noodles
1/2 teaspoon salt (for the cooking water)
3 cups shredded cooked chicken (used both breasts of a rotisserie chicken or 1 1/2 pounds of chicken breasts, poached.)
For The Sauce
1 tablespoon plus 1 teaspoon minced garlic (5 medium cloves)
1 tablespoon plus 1 teaspoon minced ginger root (from a 2 inch by 1 inch piece)
2 tablespoons rice vinegar (or white balsamic vinegar or white wine vinegar)
2 tablespoons honey (substitute agave, brown sugar or your favorite sweetener)
3/4 cup crunchy peanut butter
1/2 cup soy sauce
6 tablespoons warm water, or more if needed
1–2 teaspoons Sriracha depending on how hot you like it (or substitute chili-garlic sauce or the hot sauce of your choice)
4 tablespoons plus 1/4 teaspoon sesame oil
2 carrots, shaved into ribbons with a peeler, ribbons sliced thinly crosswise (see photos and instructions in post)
6 scallions, sliced thinly crosswise (save some for garnishing)
1/2 of an english cucumber (also called English cucumber), cut into matchsticks (see post for photos and instructions)
1/4 cup sesame seeds, toasted (Toss and stir in a dry skillet over medium heat until fragrant and lightly toasted, watching carefully to prevent burning. Remove from heat immediately)
Extra sliced scallions (from above)
Tools: Blender or food processor for pureeing the sesame-peanut sauce
Cook The Noodles: Bring a large pot of salted (1 teaspoon or so) water to a boil. Cook pasta al dente (until just tender, with some bite) Drain and cool under running water. Drain throughly and transfer to a large mixing bowl and toss with 1/4 teaspoon sesame oil to prevent sticking.
Make The Sesame Peanut Sauce: Combine garlic, ginger, vinegar, honey (or sugar), peanut butter, water, soy sauce and Sriracha in a blender or food processor. Process for a minute or so until fully combined. Some peanut butters are thicker than others. Add 2 tablespoons sesame oil and blend thoroughly. Repeat with remaining 2 tablespoons sesame oil. If the sauce is too thick, add more warm water, a tablespoon at a time, until you get the desired consistency.
Finish The Dish: Add the chicken, carrots and 3/4 of the scallions to the bowl with the noodles. Pour the sauce over and toss gently to combine. Transfer noodles to a serving bowl or to individual bowls. Garnish with cucumber, scallions and sesame seeds. Serve at room temperature.