1. Put the peanuts, 1/4 cup hot tea, and oil into a blender. Process until peanuts are almost smooth. Add ginger, garlic, chile, salt, sugar, soy sauce, Szechuan pepper, citrus juice, sesame oil, chili paste, cilantro and fish sauce. Process until smooth; if too thick, add up to 2 additional tbsp hot tea. 2. Cook noodles according to package directions, to your preferred consistency. Drain and rinse under cold running water to stop the cooking. Toss with a drizzle of oil. 3. Put the chicken breasts in a medium saucepan, cover with cold water and add enough salt to estimate the saltiness of sea water. Cover and bring the water to a boil. Once the water comes to a boil, turn off the heat and leave the chicken breasts in the water for twenty minutes, covered. After twenty minutes, remove the chicken breasts from the liquid and let sit until cool enough to handle. Shred the chicken breasts by hand into bite-size strips. 4. Peel the cucumber. Cut it in half lengthwise then remove the seeds with a spoon. Slice the cucumber diagonally. 5. Divide the noodles between the four bowls, top with chicken and cucumbers, then add a few generous, heaping spoonfuls of peanut sauce. Garnish with sprigs of cilantro and encourage guests to mix everything together in their own bowls. 6. Leftover sauce will keep in the fridge 1 week or the freezer 2 months. ---------------------------------------------------------------------------
Nutrition
Ingredients
