Cold Peanut Noodles with Chicken

Cold Peanut Noodles with Chicken
Serves 6-8

1 pound fresh Chinese egg noodles or spagetti/bucatini
1 teaspoon sesame oil
2-3 smaller chicken breasts
1 red bell pepper, cut into strips
1 cucumber, cut into matchsticks
~1.5 lbs blanched broccoli, snap peas, snow peas, edamame, etc
3 scallions, chopped
1 red chile, chopped

Sauce
1/3 cup peanut butter
2 tablespoons oil
1 clove garlic, minced
2 tsp ginger, minced
2 tablespoons sesame oil
1/4 tsp black pepper
1 tablespoon honey or sugar
2 tablespoons soy sauce
2 tsp fish sauce
2 tablespoons red wine vinegar
1/4 cup water, to achieve good consistency
3-4 tablespoons chili bean paste or sriracha
Small handfull cilantro, chopped if mixing by hand

Make sauce, adding water as needed, in a blender or using a whisk; chill.
Poach the chicken, let cool, and shred.
Cook pasta - blanch veg during pasta cooking process in the water. Drain the pasta, rinsing

well, and then mix with some sesame oil.
Mix everything together and fridgerate at least 30 minutes.