1 pound boneless, skinless chicken breast
– Kosher salt
12 ounces Chinese wheat noodles (linguine type)
3 1/2 tablespoons dark sesame oil
3 tablespoons Chinese roasted sesame paste
6 tablespoons soy sauce
1 tablespoon cane sugar, such as C&H brand
1 to 2 tablespoons rice vinegar, or to taste
2 1/2 tablespoons mirin
1 clove minced garlic
1 tablespoon chile oil, or to taste
1 English cucumber, peeled and sliced 1/8-inch thick on the diagonal
2 green onions, julienned
– Roasted sesame seeds for garnish
Season chicken with salt and set aside for 30 minutes.

Bring a large pot of salted water to a boil. Set aside a large bowl of ice
water. Cook noodles in salted water according to package instructions,
drain in a colander, then plunge in the ice water to stop cooking. Return
the noodles to the colander and rinse under cold water until the water
runs clear or the noodles are not as slippery. Drain well. Toss lightly
with 1 1/2 tablespoons of the sesame oil. Cover and chill until ready to
serve.

Steam chicken over simmering water until just cooked, about 10 minutes,
set aside to cool. Shred into thin, bite-size pieces. Wrap chicken and
chill until ready to serve.

To make the sauce, place sesame paste, soy sauce, cane sugar, rice
vinegar, mirin, remaining 2 tablespoons sesame oil, garlic, chile oil and
salt to taste in a food processor or blender. Process until you have a
paste, then add enough water to achieve the consistency of a salad
dressing.

To serve, toss the chicken and cucumbers with half the sauce. Place over
noodles and drizzle the rest of the sauce. Add green onions and toss.
Garnish with sesame seeds and serve.