Chicken and Noodles With Sesame-Ginger Dressing

• 8 ounces skinless, boneless chicken breast
• 1 cup dry white wine
• 23 pound Kirby cucumbers
• 2 cloves garlic
• Enough fresh or frozen ginger to yield 1 tablespoon coarsely grated
• 2 tablespoons Asian sesame paste
• 1 1/2 tablespoons reduced-sodium soy sauce
• 1 teaspoon sugar
• 2 teaspoons Asian sesame oil
• 1 teaspoon hot-chili oil
• 1 tablespoon rice vinegar
• 1 tablespoon white wine or dry vermouth
• 8 ounces very thin Chinese noodles or Italian spaghettini
• 2 scallions
• Few sprigs cilantro to yield 2 tablespoons chopped
• 10 cherry tomatoes

1. Bring some water to boil in a covered pot for the pasta.
2. Poach the chicken breasts in 1 cup of white wine, adding water if necessary to cover, for 10 to 15 minutes; drain, then shred.
3. Wash, trim and coarsely shred cucumbers; mince garlic; grate ginger.
4. Combine with sesame paste, soy sauce, sugar, sesame oil, hot-chili oil, rice vinegar, and wine or vermouth; mix thoroughly.
5. Cook noodles according to package directions.
6. Wash, trim and slice scallions.
7. Mix scallions with cucumber mixture, and chicken.
8. Wash, dry and chop cilantro.
9. When noodles are cooked, drain and mix with chicken and sauce, and sprinkle with cilantro.
10. Decorate with tomatoes.

skinless, white wine, cucumbers, garlic, asian sesame paste, soy sauce, sugar, asian sesame oil, hotchili oil, rice vinegar, white wine, thin chinese noodles, scallions, cilantro, tomatoes

Taken from cooking.nytimes.com/recipes/5879 (may not work)