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Noodles:
1½ teaspoons salt
4 quarts cool water
½ pound Chinese egg noodles or whole wheat spaghetti

Sauce:
3 tablespoons toasted sesame oil
1 (2½-inch) piece fresh ginger, peeled and finely grated
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes, or to taste
¼ cup rice vinegar
½ cup soy sauce, low sodium
2 teaspoons granulated sugar or splenda
3 tablespoons white sesame seeds
2 tablespoons cornstarch

To Serve:
1 pound fresh broccoli florets (about 2 cups), already in a bag
4½ tablespoons freshly squeezed lime juice (juice of 3 medium limes)
1 pound shredded cooked rotisserie chicken* or grilled chicken strips already cooked
3 green onions, green tops only, cut into ?-inch thick slices
2 tablespoons black sesame seeds, for garnish
¼ cup chopped fresh cilantro, for garnish

1. For the Noodles: Bring the salt and water to a rolling boil over high heat. Pour in the noodles all at one time, stirring to separate and prevent sticking together; cook until the noodles are tender throughout but with a slight bite. Drain, then rinse under cold running water; transfer to a large bowl.
2. For the Sauce: Whisk together the sesame oil, grated ginger, garlic, crushed red pepper flakes, rice vinegar, soy sauce, sugar, sesame seeds, and cornstarch. Set aside.
3. Place a wok over high heat. Place the broccoli, stems down, in the wok; add about ½ cup of water. Cook the broccoli just until the water evaporates and the stems are almost tender.
4. Whisk the sauce to recombine, then pour into the wok and cook, tossing and stirring constantly, until the sauce is thick and glossy, about 3 minutes. Add the noodles and lime juice and toss to coat.
5. To Serve: Mound the noodles in four large serving bowls; sprinkle ½ cup of the chicken over each serving. Garnish with green onions, black sesame seeds, and cilantro; serve hot, warm, or at room temperature.

Tags:  asian sesame noodles with chicken and broccoli