Instructions: * Note 1: Poach the chicken breasts and then cut them into bite-size pieces.

* Note 2: To toast, place sesame seeds in a small skillet and cook over medium heat, shaking and stirring the seeds, until they turn light brown; watch very carefully to avoid burning.

Make the sauce: In a skillet over low heat, heat the oil and saute the garlic, scallions (white parts only), ginger, and pepper flakes until the garlic is soft but not brown. Turn off the heat.

Add the vinegar, soy sauce, sugar, tahini, and 1 cup of the broth. Bring the mixture to a simmer and cook for 5 minutes, stirring constantly and mashing the tahini until it dissolves. Stir in the remaining 1/2 cup of broth and simmer another minute. Set aside.

Cook the linguine or spaghetti in a large pot of salted or unsalted boiling water, just until al dente. Drain in a colander and return the noodles to the pot.

Assemble the dish: Pour the sauce over the warm noodles and toss to coat thoroughly. Mound the noodles in the center of a large platter and surround with the chicken pieces. Arrange the cucumber slices as a border around the chicken. Sprinkle the toasted sesame seeds on the noodles and the minced scallions (green parts) on the cucumbers. Serve at room temperature.

This recipe serves 6.

Comments: This is a good standby main course, since the chicken and sauce can be prepared quickly or even made a day ahead. All youll have to do, about an hour before serving, is cook and dress the noodles and assemble the dish.

These noodles are hot and spicy, so if you dont like fiery flavors, cut down or eliminate the red pepper flakes. The sauce will be different but just as tasty.

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