1 9-ounce package thin-cut Asian-style noodles or 9 ounces spaghetti, 1 pound cooked chicken breast, cut into thin strips, 1 tablespoon sesame oil, 1/4 pound snow peas, trimmed, 1 cup julienne carrots, 1 cup diagonally sliced English cucumber, 1/2 cup thinly sliced scallion, 1 red pepper, sliced thin, 1/2 cup roughly chopped cilantro, 2 cups sliced Chinese cabbage or bok choy
peanut sauce (recipe follows)
1 tablespoon toasted white sesame seeds, 1 tablespoon toasted black sesame seeds
1/2 cup chunky peanut butter, 1 tablespoon minced ginger, 1 tablespoon minced garlic, 1/3 cup canned chicken broth, 2 teaspoons honey, 1/4 cup soy sauce, 2 tablespoons rice wine vinegar, 3 tablespoons sesame oil, 1/3 cup heavy cream, 1/2 teaspoon grated lime zest, 1/2 teaspoon red pepper flakes
In a pot of boiling, salted water cook the noodles until they are al dente, about 5 minutes (9 minutes if using dry pasta). Drain pasta, rinse with cold water and place in a large mixing bowl with the chicken strips. Toss the noodles and chicken with the sesame oil.
In a saucepan of boiling water, blanch the snow peas for 30 seconds. Run under cold water to refresh and cool. Add to noodle salad. Add carrots, cucumber, scallion, red pepper, cilantro and cabbage. Toss to combine.
Place all ingredients for peanut sauce in a bowl and mix well to blend. Add peanut sauce to noodle mixture and combine. Sprinkle with sesame seeds and serve.