Ingredients

• 4 chicken breasts
• 6 quarts chicken broth
• 3 tablespoons oil
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 3/4 cup tahini
• 1/2 cup kikkoman thai style chili sauce
• 1/3 cup Kikkoman soy sauce
• 1/3 cup rice vinegar
• 3 tablespoons sugar
• 3/4 cup reserved chicken broth
• 1 lb rice sticks (noodles)
• 2 tablespoons sesame oil
• 2 cups cucumbers, peeled, seeded and cut into 1/4 inch slices
• 1 cup green onion, cut diagonally into thin slices
• 1/8 cup sesame seeds, toasted

Instructions

1. In large pot; add broth to cover. Over high heat, bring to a boil; reduce heat and simmer, covered, about 20 minutes or until chicken is cooked through.

2. Cool chicken in broth. Remove chicken from broth; strain and reserve broth. Remove and discard skin and shred chicken into bite-size pieces.

3. In saucepan over medium heat, heat oil with garlic and ginger just until it sizzles.

4. Remove from heat; whisk in tahini, chili sauce, soy sauce, vinegar and sugar. Slowly whisk in broth until sauce has a thin, creamy consistency.

5. Soak noodles in hot water about 5 minutes or until soft; drain. Cook noodles in boiling water about 3 minutes or until transparent; drain and cool in cold water. Drain well; toss with oil.

6. Place 3/4 cup noodles in center of bowl or plate. Toss 1/2 cup chicken with 2 tablespoons sauce; mound on top of noodles. Arrange 1/4 cup cucumbers on one side of noodles and 1/4 cup green onions on opposite side. Sprinkle plate with 1 teaspoon sesame seed.