1/4 C. sesame seeds, toasted
¼ C. chunky peanut butter
5 tsp. soy sauce
2 tsp. rice vinegar
2 tsp. light brown sugar
1 tsp. grated fresh ginger
2 garlic cloves, minced
1 tsp. hot sauce
5 tsp. hot water

1 1/2 pounds boneless, skinless chicken breasts, trimmed
1 pound fresh Chinese noodles or 12 oz. dried spaghetti
1 tsp. salt
2 tsp. toasted sesame oil
4 scallions, sliced thin on bias
1 carrot, grated

FOR THE SAUCE: Puree 3 tsp. sesame seeds, peanut butter, soy sauce, vinegar, sugar, ginger, garlic, and hot sauce in blender or food processor, about 30 seconds. With machine running, add hot water, 1 tsp. at a time, until sauce has consistency of heavy cream. FOR THE CHICKEN AND NOODLES: Bring 6 quarts water to boil in large pot. Position oven rack 6 inches from broiler element and heat broiler. Spray broiler pan top with vegetable oil spray, place chicken breasts on top, and broil until lightly browned, 4 to 8 minutes. Flip chicken over and continue to broil until meat registers 160 to 165 degrees, 6 to 8 minutes. Transfer to cutting board and let rest 5 minutes. Shred chicken into bite-size pieces and set aside. Add noodles and salt to boiling water and cook, stirring occasionally, until tender, about 4 minutes for fresh or 10 minutes for dried. Drain, then rinse under cold water until cool. Drain again, transfer to large bowl, add sesame oil, and toss to coat. Add shredded chicken, scallions, carrot, and sauce and toss to combine. Divide among bowls, sprinkle with remaining 1 tsp. sesame seeds, and serve.