Step 1

Place the chicken in a medium saucepan. Pour over the stock and water. Add the ginger to the pan and place over medium heat. Bring to a simmer. Reduce heat to low. Cook for 10 minutes. Set aside to cool.

Step 2

Use a slotted spoon to transfer the chicken to a clean work surface, reserving 2 tablespoons of the poaching liquid. Use a rolling pin to pound the chicken. Shred the chicken. Place the chicken and reserved poaching liquid in a bowl.

Step 3

Place the sesame seeds in a small frying pan over medium heat and cook, stirring, for 2 minutes or until toasted.

Step 4

To make the sesame sauce, place the peanut butter, soy sauce, vinegar, sugar, combined oil and 2 tablespoons of water in a bowl. Stir until well combined.

Step 5

Place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until the noodles are tender. Drain. Place in a large bowl. Add the chicken, cucumber and shallot. Toss to combine. Transfer to a serving bowl.

Step 6

Gradually add the remaining water to the sauce, stirring, until the sauce reaches pouring consistency. Drizzle the sauce over the salad. Sprinkle with the sesame seeds to serve.