The garlicky-peanut dressing on this cold noodle salad recipe is insane (in a very good way).

1/4 cup natural creamy peanut butter

1/4 cup soy sauce

1/4 cup unseasoned rice vinegar

1 tablespoon honey

1 garlic clove, finely grated

1/4 cup vegetable oil

8 ounces dried udon noodles

Kosher salt

8 ounces shredded rotisserie chicken (about 2 cups)

11/2 cups thinly sliced celery hearts and leaves

11/2 cups mung bean sprouts

1 small daikon (Japanese white radish), peeled, cut into matchsticks

2 teaspoons black and/or white sesame seeds

Chili oil (for serving)

Whisk peanut butter, soy sauce, vinegar, honey, and garlic in a small bowl until smooth. Gradually add vegetable oil, whisking constantly until emulsified; set aside.
Cook noodles in a large saucepan of boiling salted water according to package instructions until al dente. Drain; rinse under cold water, then drain again.
Toss noodles, chicken, celery, bean sprouts, and daikon in a large bowl with three-quarters of reserved dressing to combine and evenly coat; season with salt. Top with sesame seeds and drizzle remaining dressing and chili oil over.
Do Ahead: Dressing can be made 1 day ahead. Cover and chill.