1 tablespoon dark sesame oil, divided
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
2 cups chopped roasted skinless, boneless chicken breasts
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
2 teaspoons sambal oelek (ground fresh chile paste)
1 (6.75-ounce) package thin rice sticks (rice-flour noodles)
2 tablespoons chopped dry-roasted peanuts

1 tablespoon dark sesame oil, divided 1 tablespoon grated peeled fresh ginger 2 garlic cloves, minced 2 cup s chopped roasted skinless, boneless chicken breasts 1/2 cup chopped green onions 1/4 cup chopped fresh cilantro 3 tablespoons low-sodium soy sauce 2 tablespoons rice vinegar 2 tablespoons hoisin sauce 2 teaspoons sambal oelek (ground fresh chile paste) 1 (6.75-ounce) package thin rice sticks (rice-flour noodles) 2 tablespoons chopped dry-roasted peanuts

Heat 2 teaspoons oil in a small skillet over medium-high heat. Add ginger and garlic to pan; cook 45 seconds, stirring constantly. Place in a large bowl. Stir in remaining 1 teaspoon oil, chicken, and next 6 ingredients (through sambal).

Cook noodles according to package directions. Drain and rinse under cold water; drain. Cut noodles into smaller pieces. Add noodles to bowl; toss well to coat. Sprinkle with peanuts.