1½ teaspoons salt
4 quarts cool water
½ pound chinese egg noodles or whole wheat spaghetti
3 tablespoons toasted sesame oil
1 (2½-inch) piece fresh ginger, peeled and finely grated
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes, or to taste
¼ cup rice vinegar
½ cup soy sauce, low sodium
2 teaspoons granulated sugar or splenda
3 tablespoons white sesame seeds
2 tablespoons cornstarch
1 pound fresh broccoli florets (about 2 cups), already in a bag
4½ tablespoons freshly squeezed lime juice (juice of 3 medium limes)
1 pound shredded cooked rotisserie chicken* or grilled chicken strips already cooked
3 green onions, green tops only, cut into ¨û-inch thick slices
2 tablespoons black sesame seeds, for garnish
¼ cup chopped fresh cilantro, for garnish
*For the noodles: bring the salt and water to a rolling boil over high heat. Pour in the noodles all at one time, stirring to separate and prevent sticking together; cook until the noodles are tender throughout but with a slight bite. Drain, then rinse under cold running water; transfer to a large bowl.
*For the sauce: whisk together the sesame oil, grated ginger, garlic, crushed red pepper flakes, rice vinegar, soy sauce, sugar, sesame seeds, and cornstarch. Set aside. To serve: mound the noodles in four large serving bowls; sprinkle ½ cup of the chicken over each serving. Garnish with green onions, black sesame seeds, and cilantro; serve hot, warm, or at room temperature.
*Place a wok over high heat. Place the broccoli, stems down, in the wok; add about ½ cup of water. Cook the broccoli just until the water evaporates and the stems are almost tender.
*Whisk the sauce to recombine, then pour into the wok and cook, tossing and stirring constantly, until the sauce is thick and glossy, about 3 minutes. Add the noodles and lime juice and toss to coat.
Purchase a fully cooked rotisserie chicken; remove and discard the skin, then pull the meat from the bones and shred. Reserve the remaining chicken for chicken salad or another use.
Make it ahead:
Prepare asian sesame noodles with chicken through step 2 up to 2 days in advance; store the noodles and sauce separately, tightly covered, in the refrigerator. Just before serving, continue with step 3.