Recipe - Bong Bong Chicken

1 Recipe NoPoach Chicken; see
* Note
2/3 cup Szechwan Peanut Sauce; see *
Note
One fourth pound Glass noodles
Sesame oil; to taste
Salt; to taste
Freshlyground black pepper;
to taste
Three fourths pound Firm cucumbers
4 tablespoon Coarselychopped fresh
coriander leaves

* Note: See the "NoPoach Chicken" and "Spicy Peanut Sauce" recipes
which are included in this collection.

Toss the chicken in the peanut sauce. Mix well. Season with salt and
pepper. Cover and refrigerate. Soak the noodles in water until soft
and silky. Drain and toss in sesame oil. Season with salt and pepper.
Peel cucumber and cut in half. Using a spoon, remove the seeds. Cut
the cucumbers into match stick strips, about 2inches long. Toss the
cucumbers with sesame oil. Season with salt and pepper. To serve,
mound the pasta in the center of each plate. Arrange the cucumbers
around the pasta. Spoon the chicken mixture over the pasta. Garnish
with fresh coriander leaves. This recipe yields 4 to 6