- 3 tablespoons tahini or smooth peanut butter
- 1 1/2 tablespoons dark sesame oil
- 2 tablespoons light soy sauce
- 1/4 cup water
- 2 teaspoons seasoned rice wine vinegar
- 2 teaspoons honey
- 1 teaspoon minced garlic
- 2 teaspoons peeled and minced fresh ginger
- 1/4 teaspoon chili-garlic sauce or dried red pepper flakes
- Kosher salt
- 3/4 pound thin (dried) Asian egg noodles or linguine
- 2 cups shredded cooked chicken
- 4 scallions, chopped
- 1/2 hothouse cucumber, seeded and diced
- 1/2 cup fresh cilantro leaves
- 2 teaspoons sesame seeds, toasted
- In a blender, puree tahini, 1 tablespoon of the sesame oil, soy sauce, water, vinegar, honey, garlic, gingerroot, chili sauce, and a pinch of salt.
- Cook the noodles until al dente. Transfer to a colander and rinse under cold water. Drain well; in a large bowl, toss with remaining 1/2 tablespoon sesame oil. Drizzle noodles with tahini mixture; toss with chicken. Top with remaining ingredients. Serve immediately.