Kosher salt
1 pound spaghetti or Chinese egg noodles
2 tablespoons toasted sesame oil
1 garlic clove, peeled
1 (1-inch) piece peeled fresh ginger
1/2 cup smooth peanut butter
1/4 cup soy sauce
2 tablespoons dark brown sugar
1 tablespoon rice vinegar
1/4 cup hot water
1 cup shredded cooked chicken
6 scallions (white and green parts), sliced
1/4 cup dry-roasted peanuts, chopped
Bring a large pot of cold water to a boil over high heat. When the pasta water boils, salt it generously, add the spaghetti or noodles, and cook, stirring occasionally, until al dente. Drain and rinse under cold running water.
Put the spaghetti in a large bowl and toss with the sesame oil.
To make the Peanut Sauce: In a large bowl whisk the garlic and ginger peanut butter, soy sauce, brown sugar and vinegar, adding water to whisk until smooth.
To serve, toss the spaghetti with the Peanut Sauce, then top with the chicken, scallions, and peanuts