1. To make the dressing, mix the peanut butter with the remaining ingredients and 2 tbsp water.
2. Cook the noodles in boiling water for 6-8 minutes until tender, drain and cool under cold water. Place in a large bowl and toss in 2 tsp sesame oil. Halve the cucumber and scoop out the seeds with a teaspoon, thinly slice and toss into the noodles with the radishes, salad onions and chilli.
3. Toss in half the dressing and arrange on a serving plate. Top with the chicken and drizzle over the remaining dressing.
Put out any chilli heat with this Asian lager-style beer, Asahi.