Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally to prevent sticking, about 12 minutes. Drain. Toss with 1 tablespoon sesame oil in bowl. Cover and chill at least 2 hours. Cut chicken meat from breast and legs into 1/4-inch-thick strips. Cover and chill. (Reserve wings for another use.) Make sesame dressing (below). Add to noodles. Mix in chicken, water chestnuts and half of cucumber. Transfer to large platter. Garnish with remaining cucumber, red bell pepper and green onions. Sprinkle top with cilantro and sesame seeds and serve. SESAME DRESSING: Blend tahini, peanut butter and garlic in small bowl. Gradually mix in remaining 2 teaspoons sesame oil, soy sauce, sake, water, safflower oil and 1 teaspoon chili oil. Taste, adding more chili oil if desired. salads 22