Cold sesame peanut noodles

1. In a large bowl, combine peanut butter, sesame paste, soy sauce, mirin, 2 teaspoons sesame oil, sugar, garlic, and hot sauce and whisk together. It should come together more pastelike than sauce. Begin to dilute this paste with 1/4 cup of hot green tea, more if necessary, whisking until the sauce is pourable and tastes a touch on the saltier side (it’ll balance out once mixed with the noodles, don’t worry). You can also blend this in a food processor.2. Roast your chicken breast via your favorite method (We use Ina Garten’s technique of roasting skin-on, bone-in split chicken breast: rub with olive oil, salt, and pepper, then roast for 45 to 50 minutes at 350 degrees). Let cool, then hand-shred the meat—don’t chop it. Dice scallions and slice the cucumber into 2-inch-long sticks.3. Bring a pot of water to boil and add spaghetti, remembering to season the water with a healthy pinch of salt. After it’s cooked, rinse spaghetti in a colander with cold water. In a large serving bowl, toss cooled noodles with 2 tsp. sesame oil, then pour sesame-peanut sauce atop, and continue tossing. Add cooled, shredded chicken, cucumber, and scallions to your liking. Sprinkle with what you think is a lot of toasted sesame seeds and then sprinkle some more. (Extra credit: Add chopped peanuts and cilantro.)4. To revive chilled leftover sauce the next day, add a splash of hot tea and whisk until loose.