Chicken and Veggie Udon

• 8 ounces boneless skinless chicken breasts
• kosher salt
• 9 ounces udon noodles
• 3 tablespoons tahini (sesame seed paste)
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon soy sauce
• 14 teaspoon dry crushed red pepper (optional)
• 2 carrots, peeled, very thinly sliced
• 1 cucumber, thinly sliced
• 2 scallions, thinly sliced, whites and greens separated
• 12 teaspoon toasted sesame seeds

1. Simmer the chicken breast in a medium pot of salted water until cooked through, 1015 minutes.
2. Transfer to a plate to cool.
3. Shred into bite-sized pieces.
4. Meanwhile, cook udon noodles in a large pot of boiling salted water, stirring occasionally, until al dente.
5. Drain; rinse under cold water.
6. Whisk tahini, vinegar, soy sauce, crushed red pepper flakes, and 1/4 cup water in a large bowl until smooth; season with salt.
7. Add carrots, cucumber, scallion whites, shredded chicken, and udon noodles and toss to coat.
8. Garnish with scallion greens and sesame seeds.

chicken breasts, kosher salt, udon noodles, tahini, rice vinegar, soy sauce, red pepper, carrots, cucumber, scallions, sesame seeds

Taken from www.food.com/recipe/chicken-and-veggie-udon-522727 (may not work)