Sesame Noodles with Shredded Chicken
3 boneless, skinless chicken breasts (approximately 1 1/2 pounds)
1 lb fresh Chinese egg noodles
1 Tbsp salt
2 Tbsp sesame oil
4 green onions, sliced thinly on diagonal
1 medium carrot, peeled and grated on large holes of box grater (about 2/3 cup)
1 Tbsp sesame seeds, toasted
Peanut-Sesame Sauce, or 1/4 cup prepared peanut sauce thinned with 2-4 Tbsp water (heavy cream consistency)
Adjust an oven rack to 6 inches from the broiler element and heat the broiler. Spray the broiler pan top with vegetable cooking spray; place the chicken breasts on top and broil the chicken until lightly browned, 4 to 8 minutes. Using tongs, flip the chicken over and continue to broil until the thickest part is no longer pink when cut into and registers about 160 degrees on an instant-read thermometer, 6 to 8 minutes. Transfer to a cutting board and let rest 5 minutes. Using 2 forks, shred the chicken into bite-size pieces and set aside.
Bring 6 quarts water to a boil in a stockpot over high heat. Add the salt and noodles to the boiling water; boil the noodles until tender, about 4 minutes for fresh. Drain, then rinse with cold running tap water until cool to the touch, and drain again. In a large bowl, toss the noodles with the sesame oil until evenly coated. Add the shredded chicken, scallions, carrot, and sauce. Toss to combine. Divide among individual bowls, sprinkle each bowl with a portion of sesame seeds, and serve.