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1
Put the peanuts, 1/4 cup hot tea, and oil into a blender.
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2
Process until peanuts are almost smooth.
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3
Add ginger, garlic, chile, salt, sugar, soy sauce, Szechuan pepper, citrus juice, sesame oil, chili paste, cilantro and fish sauce.
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4
Process until smooth; if too thick, add up to 2 additional tbsp hot tea.
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5
Cook noodles according to package directions, to your preferred consistency.
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6
Drain and rinse under cold running water to stop the cooking.
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7
Toss with a drizzle of oil.
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8
Put the chicken breasts in a medium saucepan, cover with cold water and add enough salt to estimate the saltiness of sea water.
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9
Cover and bring the water to a boil.
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10
Once the water comes to a boil, turn off the heat and leave the chicken breasts in the water for twenty minutes, covered.
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11
After twenty minutes, remove the chicken breasts from the liquid and let sit until cool enough to handle.
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12
Shred the chicken breasts by hand into bite-size strips.
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13
Peel the cucumber.
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14
Cut it in half lengthwise then remove the seeds with a spoon.
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15
Slice the cucumber diagonally.
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16
Divide the noodles between the four bowls, top with chicken and cucumbers, then add a few generous, heaping spoonfuls of peanut sauce.
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17
Garnish with sprigs of cilantro and encourage guests to mix everything together in their own bowls.
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18
Leftover sauce will keep in the fridge 1 week or the freezer 2 months.
