Chicken And Noodles In Sesame-Ginger Dressing

• 3 large whole skinless, boneless chicken breasts, about 3 pounds
• 24 ounces fresh Chinese thin egg noodles or fresh linguine
• 6 cloves garlic, minced
• 2 tablespoons minced fresh ginger
• 1/2 cup Oriental sesame paste
• 5 1/2 tablespoons low-sodium soy sauce
• 1 tablespoon sugar
• 1 tablespoon hot chili oil
• 3 tablespoons Oriental sesame oil
• 3 tablespoons rice vinegar
• 3 tablespoons white wine or dry vermouth
• 6 scallions, sliced
• 6 tablespoons chopped fresh coriander

1. Preheat the oven to 375 degrees.
2. Divide the breasts in half, remove the cartilage and place them in a roasting pan.
3. Roast for 25 minutes.
4. Remove from the oven and cool.
5. Cook the noodles in boiling water until done, about two minutes.
6. Drain and run cold water over them.
7. Drain.
8. Combine the garlic, ginger, sesame paste, soy sauce, sugar, chili oil, sesame oil, rice vinegar and wine; mix well.
9. Toss with the noodles and scallions.
10. Shred the chicken and mix with the noodles.
11. Add the coriander and toss.

skinless, fresh chinese thin, garlic, fresh ginger, sesame paste, soy sauce, sugar, hot chili oil, sesame oil, rice vinegar, white wine, scallions, fresh coriander

Taken from cooking.nytimes.com/recipes/11083 (may not work)