1 pound linguine
1 tablespoon plus 2 teaspoons dark sesame oil
One 3-pound roasted chicken
1/2 cup tahini
1/4 cup chunky peanut butter
1 teaspoon minced garlic
1/3 cup soy sauce
1/4 cup sake or mirin
3 tablespoons water
1 1/2 tablespoons safflower oil
1 teaspoon hot chili oil
16 water chestnuts, thinly sliced
1 cucumber, peeled, halved lengthwise,
seeded, thinly sliced
1 large red bell pepper, cut julienne
2 scallions, thinly sliced
1 tablespoon sesame seeds
1 tablespoon minced cilantro

 Cook pasta in large pot of boiling salted water until tender, about 12
minutes; drain. Toss with 1 tablespoon sesame oil in a bowl. Cover
and chill at least 2 hours.
Cut chicken into 1/4-inch strips. Cover and chill.
Blend tahini, peanut butter and garlic in a small bowl. Gradually mix in remaining 2 teaspoons sesame oil, soy sauce, sake, water, safflower oil
and chili oil. Add to noodles. Mix in chicken, water chestnuts and half
of cucumber. Transfer to a large platter. Garnish with remaining cu-
cumbers, red bell pepper and scallions. Sprinkle top with cilantro and
sesame seeds and serve. Serves 4.

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