1 lbchicken breast
2cucumbers, halved, deseeded, thinly sliced
1red bell pepper, cut into strips
1⁄2 bunchscallion, cut into 1 in pieces
1 lbnoodles (linguine)
1 tspsesame oil
Sauce:
1⁄4 cuprice vinegar
1⁄4 cupsoy sauce
1⁄2 cuppeanut butter
2 tbspsesame oil
1 tbspchili paste
2 tbspoyster sauce (optional)
1⁄4 cupreserved chicken stock

Poach the chicken in water. Reserve the stock. Cool the chicken and shred it.

Cook the noodles until al dente. Run under cold water until cool. Toss with some sesame oil or olive oil.

Blend the sauce until homogenized. Pour over noodles. Mix in shredded chicken and veggie.

(Recipe courtesy of Jacqueline Huang.)