1/2 to 1 lb. breast of chicken cutlets
1 lb. linguine
4 scallions
1 or 2 cucumber

SESAME SAUCE:

1/2 c. water
1/2 c. soy sauce
1/2 c. peanut butter
1/3 c. sesame oil
2 tbsp. sugar
2 tsp. hot pepper oil
3 tbsp. red wine vinegar
8 to 10 cloves garlic

Place chicken cutlets in frying pan with water or white wine. Simmer until done. Shred or dice chicken. Cook linguine. Drain and rinse with cold water. Combine all sauce ingredients and mix well in blender. Pour some sauce over chicken. Pour the rest of sauce over noodles. Garnish with scallions and cucumber slices.

Note: This sauce keeps well in glass jar in refrigerator.