Cold sesame chicken noodles

Peel the ginger and separate the green from the white of the spring onions. Beat a beat the whites and the ginger to break down the fibers.
Add water to a pot and add the ginger and the onion's whites and the vinegar. Add the sichuan and black pepper corns and add the chicken.
Cook at medium heat for 20 minutes.

Cook the noodle and pass them under cold water.

Slice the onion's greens.
In a bowl add the peanut butter and the sesame paste.
Add some of the poaching liquid until the sauce gets the right consistency. Add the soy sauce, the vinegar and the sesame oil. 
Add the sugar and finally add the greens.
Mix until everything is well incorporated.

Slice the cucumber.
Let the chicken cool down and slice it.

Assemble everything in a plate with the noodles at the base, then the cucumber and the chicken. 
Pour the sauce on top.

In a food processor add 1 cup of white sesame seed. Add 1 Tsp of sugar and 1 Tsp of salt. Start mixing until you get a paste.
Then add 1 Tsp of sesame oil and keep mixing.
Finally add some punded garlic, soy sauce, water and rice vinegar and mix until reaching the wanted consistency.