Tokyo Summer Noodle Bowl with Chicken, Egg and Cucumber

Ingredients

• 4 small boneless chicken thighs
• 2 slices of ginger, ¼ inch thick
• 2 eggs, hard boiled
• 1 cucumber, julienned
• 1/4 cup sweet onion, slice thin
• 1 bunch cilantro, rough chop
• 2 tbsp togarashi (Japanese 7 spice)
• 4 packages of ramen or rice noodles, cooked and cooled
• 2 green onions, minced
• 2 tsp ginger, minced
• 5 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp tahini
• 2 tbsp stock from cooking chicken
• 1 tbsp sugar
• 2 tbsp toasted sesame oil