Peanut Butter	g
Soy Sauce	ml
Rice Vinegar	ml
Honey	tbsp
Garlic Clove
Vegetable Oil	ml
Udon Noodles	g
Boneless Chicken Breast	g
Olive Oil	tbsp
Celery Stick
Carrots
Black Sesame	tsp
Salt & Pepper to taste

1. Rinse the chicken breasts under cold water, pat dry and cut into small cubes. Heat up a large skillet over medium high heat and drizzle with olive oil. Once hot, add the chicken and brown all over until it becomes crispy. For about 5 minutes.
2. Peel and finely chop the garlic clove. In a medium bowl, whisk together the peanut butter, soy sauce, vinegar, honey, and garlic. Gradually add vegetable oil, whisking constantly until emulsified. Season with salt and pepper and set aside.
3. In the meantime, cook the Udon noodles according to package directions. Drain and set aside. Wash the celery sticks, pat dry and cut in thin slices. Peel and slice the carrots.
4. In a big bowl, toss the noodles, chicken, celery, carrots with ¾ of the dressing together and mix till evenly coated. Season with salt and pepper.
5. Serve the peanut noodles with additional dressing and sprinkle with sesame seeds.

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