1/2 lb Noodles, Chinese (thin)
-cooked
1/4 c  Sesame oil
2 ts Sesame Paste
1/2 c  Peanut butter
1 1/2 tb Vinegar
2 ts Hunan Pepper Sauce
1    Med Chili Pepper - fresh
2 tb Sugar
1 c  Chicken broth
1/2 ts White pepper
2    Med Cucumber, 1 medium
2    Pieces Scallions
1/4 c  Cilantro

Boil the noodles in a large pot of well-salted water until tender. Drain,
cool thoroughly in cold water, and drain again. Toss the noodles with the
sesame oil. Cover and refrigerate for 1 hour.
Mince the fresh chile pepper, the scallions and the cilantro. Peel and
seed the cucumber and cut into fine julienne.
In a large bowl, combine the sesame seed paste, peanut butter, vinegar,
Hunan pepper sauce, chile, sugar, chicken broth and white pepper. Add the
cold noodles and toss well. Add the cucumbers, scallions and cilantro, toss
again, and serve.