Serves 4–5

Ingredients
Noodles:
200 g (7 oz) dried noodles
100 g (3.5 oz) chicken breast
60 g (2 oz) oriental cucumber, julienned
60 g (2 oz) carrot, julienned

Dressing:
1/2 cup cool water
4 teaspoons sesame paste
2 teaspoons peanut butter
4 cloves garlic, minced
2 teaspoons white sugar
5 teaspoons soy sauce
4 teaspoons Chinese black vinegar

Method

1. Cook noodles according to package instructions. Drain, then run under cold water until cool. Drain, cover and refrigerate for 1 hour.
2. Bring some water in a pot to a boil, add chicken. Cover, turn off heat, steep for 15 minutes. Remove meat, let cool. Tear along grain into thin strips.
3. Make dressing: Mix sesame paste well in original container before adding to a mixing bowl with peanut butter. Add a 1/3 of water, stir.
4. Add garlic and sugar, another 1/3 of water, stir.
5. Add soy sauce, vinegar and remaining water, stir.
6. Place noodles in large individual bowls. Put cucumber, carrots, and chicken on top of noodles.
7. Stir dressing again, and spoon equal portions onto noodles.
8. Diners should mix ingredients together with chopsticks before eating.

Notes: The dish is called cold noodles, so serve it cold, particularly in the hot weather. Taiwanese usually make cold noodles with store-bought pre-cooked 'oil noodles,' but you can use most kinds of Chinese fresh or dried noodles. Make up a larger quantity of the dressing and keep it in the fridge. It will keep for an extended period.