Serves 4 to 6; preparation time only 15 minutes.
|¼ cup||sesame seeds|
|¼ cup||chunky peanut butter (or add some peanuts)|
|2 cloves||garlic, fresh minced|
|1 tbsp||ginger, fresh minced|
|5 tbsp||soy sauce|
|2 tbsp||rice vinegar|
|1 tsp||hot pepper sauce (such as Tabasco)|
|2 tbsp||brown sugar, lightly packed|
|1½ lb||chicken breast halves, boneless, skinless|
|1 lb||dried Asian noodles (substitute 12 oz dry spaghetti)|
|2 tbsp||sesame oil|
|4||scallions, sliced thin on diagonal|
|1 medium||carrot, grated|
1. Toast sesame seeds in medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tbsp sesame seeds. Puree remaining sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With machine running, add hot water 1 tbsp at time until sauce has consistency of heavy cream.
2. Bring 6 quarts water to boil in stockpot over high heat. Meanwhile, adjust oven rack to 6 inches from broiler element and preheat. Spray broiler pan top with vegetable cooking spray; place chicken breasts on top and broil until lightly browned, 4 to 8 minutes. Using tongs, flip chicken over and continue to broil until thickest part registers about 160 degrees on instant-read thermometer (about 6 to 8 minutes more). Transfer to cutting board and rest for 5 minutes. Using 2 forks, shred chicken into bite-size pieces.
3. Add salt and noodles to boiling water; boil noodles until tender, about 4 minutes for fresh (10 minutes for dry spaghetti). Drain, then rinse with cold running tap water until cool to touch; drain again.
In large bowl, toss noodles with sesame oil until evenly coated. Add shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with portion of reserved sesame seeds, and serve.