Instructions: And crisp-tender, about 3 minutes. Drain into collander and rinse until cool; drain well. 2. Combine peanut butter (or tahini) amd water in a blender or food processor mix until smooth. Add soy sauce, vinegar, sesame oil, sugar, garlic, and red pepper; blend. 3. Put cooked chicken in medium bowl, add peanut-sesame sauce and toss to coat. Cover and let marinate in the refrigerator up to two hours. 4. In a large pot of boiling salted water, cook noodles until tender but still firm to the bite. Drain and rinse under cold running water; drain well. 5. In a large boil, toss noodles with vegetable oil. Add chicken with sauce, broccoli, and scallions. Toss and serve slightly chilled or at room temperature. COLD SESAME NOODLES WITH CHICKEN AND BROCCOLI

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