1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally to prevent sticking, about 12 minutes; drain. 2. Toss with 1 tablespoon sesame oil in bowl. 3. Cover and chill at least 2 hours. 4. Cut chicken meat from breast and legs into 1/4-inch strips; cover and chill. 5. (Reserve wings for another use.). 6. Blend tahini, peanut butter and garlic in small bowl. 7. Gradually mix in remaining 2 teaspoons sesame oil, soy sauce, sake', water, safflower oil and 1 teaspoon chili oil; taste and add more chili oil if desired. 8. Add to noodles; mix in chicken, water chestnuts and half of cucumber. 9. Transfer to large platter; garnish with remaining cucumber, red bell pepper and green onion. 10. Sprinkle with cilantro and sesame seeds and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
