Poach 300 g chicken breast in 30 g Shaoxing wine and water until cooked through; shred and set aside.
2
Cook 300 g Chinese wheat noodles according to package directions; drain and rinse with cold water.
3
Combine 45 g soy sauce, 30 g chinese sesame paste, 15 g peanut butter, 15 g sesame oil, 30 g chinkiang vinegar, 10 g sugar, 15 g garlic, and 20 g ginger in a bowl.
