Spicy Peanut Chicken Noodles

Instructions

1. 1

   Use dry spaghetti and chicken breast. Wash the carrot and green onions, peel the carrot into thin ribbons, and slice the green onions. Mince the garlic and finely grate the ginger.

2. 2

   Bring the water to a rolling boil in a covered 5-litre pot over high heat, allowing about 8–10 minutes. Add the chicken breast, boil for 12–15 minutes until cooked through and 74°C/165°F, then remove and shred into small pieces. Return the water to a rolling boil. Add the spaghetti, uncover and boil over medium-high heat until tender, usually 8–10 minutes or according to the packet. Add the carrot ribbons for the final 2 minutes.

3. 3

   While the spaghetti cooks, combine the peanut butter, soy sauce, rice vinegar, chili crisp, honey, sesame oil, garlic and ginger in a deep 30 cm skillet with at least a 3-litre capacity. Scoop 120 ml of hot cooking water from the noodle pot into the skillet. Whisk over medium-low heat for about 2 minutes until smooth and gently bubbling.

4. 4

   Stir the shredded chicken into the sauce and heat over medium-low heat for 2–3 minutes, stirring frequently, until hot. Meanwhile, drain the spaghetti and carrots when tender; do not rinse.

5. 5

   Add the drained spaghetti and carrots to the skillet. Toss over medium-low heat for 1–2 minutes until evenly coated and hot. Remove from the heat, fold in the lime juice and green onions, then divide among four bowls and sprinkle with the sesame seeds.