Chicken Noodle Salad With Spicy Peanut Sauce

Place 1 lb. skinless, boneless chicken breasts (about 2 medium), 1 scallion, 3 garlic cloves, smashed, and one 1" piece ginger, peeled, thinly sliced, in a medium pot and pour in water to cover by 1". Bring to a boil, then remove from heat. Cover and let sit 20 minutes.

Using tongs, transfer chicken and garlic to a cutting board; let cool. Scoop out ¼ cup poaching liquid (you won’t use all of it); set aside. (Remaining liquid can be discarded or strained and reserved in the refrigerator up to 3 days. Use as you would stock.)

Whisk ⅓ cup smooth peanut butter, ⅓ cup soy sauce, ¼ cup well-mixed chili crisp, 2 Tbsp. apple cider vinegar, 2 Tbsp. balsamic vinegar, 2 Tbsp. toasted sesame oil, 2 tsp. sugar, and 2 Tbsp. reserved poaching liquid in a medium bowl to combine; season peanut sauce with kosher salt and freshly ground pepper. Set aside.

Cook 6 oz. fresh or dried wheat noodles (such as ramen) in a medium pot of boiling water according to package directions. Drain in a colander and rinse under cool running water. Drizzle with a bit of toasted sesame oil (about 1 tsp.; this will prevent sticking) and toss to coat. Set aside.

Finely shred chicken, then mash garlic with the flat side of a chef’s knife. Toss chicken, garlic, and ¼ cup reserved peanut sauce in a large bowl; season with kosher salt and freshly ground pepper. Add 1 lb. romaine (about 2 hearts or 1 head), thinly sliced, 1 English hothouse cucumber, sliced on a diagonal, julienned lengthwise, most of the 3 scallions, finely chopped, reserved noodles, and remaining peanut sauce and carefully toss to coat, making sure every element gets properly dressed.

Arrange salad in a serving dish. Top with remaining scallions and serve with chili crisp for drizzling over if desired.