Whenever I grill, I make sure to throw on some extra chicken to use later in other recipes. When I know I’m making these noodles, I first marinate the chicken for an hour or two in a simple marinade of equal parts soy sauce and lime juice with a minced clove of garlic. Chicken cooked any other way — roasted, poached, etc. — could be substituted, or eliminated altogether. This dish is good at any temperature: hot, warm, or cold.

Steps

1. In a small bowl whisk together the peanut butter, tea, chili sauce, soy sauce, garlic, ginger, lime juice, and brown sugar. Taste and season accordingly, adding more soy sauce for salt, lime juice for sour, and/or sugar to taste.
2. Cook the noodles according to the package directions, then drain and transfer to a serving bowl. Mix the sauce with the noodles and stir until the noodles are coated, then add the scallions, carrots, cilantro, and chicken.