Sesame Noodles with Shredded Chicken

Oh, I'm so lazy. I have been cooking, at least for the weekends I've been in town. This meal was from the 17th of August, sent to me by my mother in a Cook's Illustrated newsletter. I really enjoy sesame-based Asian meals and this was no exception. Cooked in two parts, the sauce itself is the most complicated. The recipe calls for mixing these ingredients in a blender or food processor, but I've yet to acquire either. So in a bowl I mixed peanut butter, minced garlic, ginger, soy sauce, the rice vinegar, Tabasco, sugar, and some sesame seeds. From the boiling pot (see below), I added tablespoons of water until this sesame oil mixture was soft enough to stir well.
Boil the Asian noodles (yeah right, or spaghetti). In the meantime, spray a cooking sheet with vegetable oil. Place the chicken breasts on the sheet and broil until the chicken is lightly brown (or at least cooked throughout). Once removed from the oven, let the chicken cool and cut it up into smallish pieces. Drain and rinse the noodles with cold water. I know, weird right? But this meal is basically served cold. Toss the noodles with the chicken and cover with the sesame oil sauce you made earlier. Then add scallions and shredded carrot and cover with more sesame seeds. Eat!
The ingredients list for Cook's Illustrated's Sesame Noodles with Shredded Chicken is:

• a 1/4 cup or so of sesame seeds
• a 1/4 cup of chunky (or smooth) peanut butter
• 2 garlic cloves (minced or through a garlic press, if you're fancy)
• a tablespoon of ginger (fresh or not)
  
• 5 tablespoons of soy sauce
• 2 tablespoons of rice vinegar
• a teaspoon of hot pepper sauce (like Tabasco)
• 2 tablespoons of light brown sugar (or regular sugar, really)
• a pound and a half of boneless, skinless chicken breasts
• a pound of fresh Asian noodles (or spaghetti)
• 2 tablespoons of actual sesame oil
• 4 scallions, sliced somehow
• a medium carrot, grated