Sesame Noodles with Shredded Chicken

Toast the sesame seeds in a medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 Tbsp sesame seeds in a small bowl.

In a blender or food processor, puree the remaining 3 Tbsp sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds.

With the machine running, add hot water 1 Tbsp at a time until the sauce has the consistency of heavy cream, about 5 Tbsp. Set aside.

Bring 6 quarts water to a boil in a stockpot over high heat.

Meanwhile, adjust an oven rack to 6 inches from the broiler element and heat the broiler. Spray the broiler pan top with vegetable cooking spray.

Place the chicken breasts on the broiler pan and broil until lightly browned, 4 to 8 minutes.

Using tongs, flip the chicken over and continue to broil until the thickest part is no longer pink when cut into and registers about 160°F on an instant-read thermometer, 6 to 8 minutes.

Transfer chicken to a cutting board and let rest 5 minutes. Using 2 forks, shred the chicken into bite-size pieces and set aside.

Add the salt and noodles to the boiling water. Boil the noodles until tender, about 4 minutes for fresh and 10 minutes for dried.

Drain, then rinse with cold running tap water until cool to the touch. Drain again.

In a large bowl, toss the noodles with the sesame oil until evenly coated.

Add the shredded chicken, scallions, carrot, and sauce. Toss to combine.

Divide among individual bowls, sprinkle each bowl with a portion of reserved sesame seeds, and serve.