Recipe

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• 1 lb dried linguine
• 1 tbsp sesame oil
• 2 tsp sesame oil
• 3 lbs roasted chicken meat
• 1/2 cup tahini ( sesame seed paste)
• 1/4 cup chunky peanut butter
• 1 tsp minced garlic
• 1/3 cup light soy sauce
• 1/4 cup sake or 1/4 cup mirin
• 3 tbsp water
• 1 1/2 tbsp safflower oil
• 1 tsp hot chili oil (or more to taste)
• 16 water chestnuts, thinly sliced
• 1 cucumber, peeled , halved lengthwise, seeded and thinly sliced
• 1 large red bell pepper , cut julienne
• 2 green onions, thinly sliced
• 1 tbsp minced fresh cilantro
• 1 tbsp sesame seeds

• 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.