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1
1) Toast sesame seeds in skillet over medium heat, until they turn golden and fragrant (10 minutes)
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2
2) Save 1 tablespoon sesame seeds in a small bowl; With the remaining 3 tablespoons, puree in a blender or food processor along with peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce and sugar, until smooth - 1 minute.
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3
While the machine is running, add hot water (1 tablespoon at a time) until the consistency is creamy. I usually use about 4-6 tablespoons.
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4
Set aside.
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5
3)Bring about 6 quarts of water to a boil in a large stockpot. While you're waiting, heat broiler. Spray broiler pan with cooking spray, set pan about 6 inches from heat source. Put chicken breasts (halved) on pan and broil about 8 minutes. Flip chicken over and continue broiling another 8 minutes. Note, the time depends on your broiler. You should probably use a meat thermometer (160 degrees F).
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6
Transfer chicken to a cutting board, let rest for 5-10 minutes. Using two forks, shred chicken into small pieces and set them aside.
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7
Add salt and noodles to the boiling water and boil until tender (2-5 minutes for fresh noodles). Drain noodles, rinse with cold water and drain again.
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8
4) In a large bowl, toss cooked noodles with sesame oil until well coated. Add shredded chicken, scallions, carrots and the sauce from step 1. Toss to combine. Sprinkle with remaining sesame seeds.
