Ingredients

8 ounces Chinese egg noodles or other thin noodles or pasta, fresh or dried

1 cup creamy peanut butter

3/4 cup rice vinegar

2 tablespoons toasted sesame oil

2 tablespoons Shaoxing wine or dry sherry (see Notes)

1 cup thinly sliced scallions

1/4 cup chopped fresh cilantro (optional)

2 tablespoons naturally brewed reduced-sodium soy sauce

1 tablespoon Asian chile sauce, such as sambal oelek or Sriracha (see Notes)

2 heads baby romaine or 1 head regular romaine lettuce

1 1/2 pounds cooked boneless, skinless chicken breasts (see Tip), sliced crosswise into 1/4-inch slices and chilled

2 medium red bell peppers, cut into 1/4-inch dice

1 large English cucumber, peeled, seeded, halved lengthwise and cut into 1/4-inch slices

Salt to taste

Freshly ground pepper to taste

Toasted sesame seeds for garnish (see Notes)

Preparation

  1. Fill a large bowl with water and add ice cubes. Cook noodles in boiling water until just tender, 2 to 4 minutes if fresh, about 6 minutes for dry (or according to package directions). Drain and transfer the noodles to the ice water. When the noodles are cold, drain well and transfer to a very large bowl. Set aside.
  2. Meanwhile, whisk peanut butter, vinegar, sesame oil and Shaoxing (or sherry) in a bowl until smooth. Add scallions, cilantro, if using, soy sauce and hot sauce, and stir to blend.
  3. If using baby romaine, half lengthwise, notch out the core, and cut crosswise into 1/2-inch pieces. If using regular romaine, remove the tougher outer leaves. Halve lengthwise, notch out the core, halve again, and cut crosswise into 1/2-inch pieces. You should have about 8 cups.
  4. Add the lettuce, chicken, bell peppers and cucumber to the noodles. Add three-fourths of the dressing and toss to coat. Season with salt and pepper. Add the remaining dressing if desired.
  5. Transfer the salad to a serving bowl. Serve garnished with sesame seeds.