This is adapted from a recipe in The Complete Cooking for Two Cookbook by America’s Test Kitchen.  It made 2 generous servings and took a couple of hours because I cooked the chicken breasts in a sous-vide cooker, which leads to very tender and moist chicken.  I think a good approach if a quicker dinner is desired is to start with 8 oz. of meat from a Costco rotisserie chicken.

I think a bit more sauce would be an improvement (and maybe more rice vinegar), but the recipe, as is, was quite tasty.

For the sauce

1 clove garlic

5 g. piece of fresh ginger, peeled

2.5 Tbs. soy sauce

2 Tbs. chunky peanut butter

1 Tbs. rice vinegar

1 Tbs. light brown sugar

½ tsp. hot sauce (I used SriRacha)

3 Tbs. hot tap water

For the chicken, noodles, and vegetables

8 oz. cooked chicken breast, shredded (I used  Sous-vide chicken breast for chicken salad cooked for 2 hours)

8 oz. fresh Chinese wheat noodles or 6 oz. dried Chinese wheat noodles (I used dried noodles)

1 Tbs. salt

1 Tbs. toasted sesame oil

½ red bell pepper, seeded and cut into ¼-inch strips

½ cucumber, peeled and cut into small pieces

1 carrot, peeled and grated with the large holes of a grater

2 scallions, cut thinly

1 Tbs. chopped cilantro (optional)

1 Tbs. sesame seeds

To make the sauce, drop the garlic and the ginger in a spinning food processor to finely chop them.  Stop the processor and add the soy sauce, peanut butter, rice vinegar, brown sugar and hot sauce.  Pulse a few times to mix the ingredients.  Then with the motor running drizzle in the water to make a creamy mixture.  (All the water may not be needed.)

Cook the noodles per the package instruction in water with the salt.  Drain the cooked noodles and plunge them into cold water to cool them down.  Drain the cooked and cooled noodles leaving them a bit damp.  Put the noodles in a large bowl and mix them with the sesame oil.  Add the shredded chicken, the vegetables and the sesame seeds.  Mix in the sauce and serve.