Sesame peanut chicken noodles

Cuisine Chinese
Meals 2 (cook on day 1, eat on days 1 and 2)
Carb noodles
Vegetable coleslaw mix, cucumber, green onion
Protein chicken thighs

Fresh

8 boneless skinless chicken thighs (Mina Halal, 8 thighs, 0.51–0.89 kg)
397 g coleslaw mix (Your Fresh Market, 397 g bag)
1 English cucumber
1 bunch green onion
⅓ bunch cilantro
1 lime

Pantry

300 g noodles: lo mein, ramen, or spaghetti
6 tbsp smooth peanut butter*
6 tbsp soy sauce
2 tbsp toasted sesame oil*
2 tbsp rice vinegar
2 tbsp honey
2 tsp minced garlic
1 tsp ground ginger
chili crisp* or sriracha
2 tbsp neutral oil
sesame seeds* (optional)

Reheat (day 2)

Put the noodles in a pan with 3–4 tbsp water.
Heat on medium heat for 3–4 minutes. Stir until the sauce is soft and hot.
Put the cold toppings on top. Serve with the lime wedges.

You can also eat the day 2 noodles cold, like a noodle salad. Add 1–2 tbsp water to loosen the sauce.

Storage

Keep the noodles in the fridge for 1 day only.
Keep the toppings apart from the noodles, so they stay crisp.
Put the rest of the cilantro back in the jar of water. You use it for B and C.