Step 1

Combine all the ingredients for the sauce and blend until smooth. Set aside.

Step 2

Cook the chicken however you’d like, then let it cool slightly before shredding it.

Step 3

In a small saucepan over medium heat, melt the butter. Stir occasionally, scraping the bottom of the pan, and bring the butter to a simmer. It should fizzle and pop. Continue to stir occasionally. Once the popping has died down, keep an eye on the solids in the pan: we want them to be a dark golden brown, but not to burn. Once they turn dark brown, pour the butter {scraping everything in the pan along with it} into a separate container along with the red pepper flakes. Let the butter cool for 5-10 minutes before pouring it over the shredded chicken and tossing to coat.

Step 4

To make the noodles, lay the dry noodles in a baking dish and pour boiling water over them until they are completely submerged. Let sit for 10 minutes, then test a noodle. Keep soaking if they aren’t done, otherwise drain and rinse with cold water. Drain again, and toss with a small amount of toasted sesame oil to avoid sticking.

Step 5

Cut the carrots into matchsticks, and the cucumber into thin rounds.

Step 6

To assemble, combine noodles, chicken, and veggies in a bowl. Top with ample herbs, peanuts, and sauce.