Hot as Hell Chicken on Chinese Noodles with Peanut Sauce

2 tsp cilantro, chopped
2 tsp dark sesame oil
3 green onions, minced
1/2 cup red wine vinegar
1/2 cup peanuts, dry-roasted
1/2 lb. dried chinese egg noodles; tossed with a dash of vegetable oil
1 cup creamy peanut butter
1/4 cup honey
2 fresh jalapeno peppers
1/2 cup soy sauce
2 garlic cloves

Peanut Sauce:
2 tsp fresh ginger; peeled and chopped
1 cup sweet hot chile sauce
2 tsp curry powder; toasted
1/2 cup Dry sherry
1 TBS olive oil
4 chicken breast halves

Combine ginger, cilantro, garlic, jalapenos, vinegar, soy sauce and peanut butter in the bowl of a food processor and process until smooth. Add curry powder, honey and sesame oil; process until smooth. Set aside.
Meanwhile, in a large sauce pan heat oil over high heat until smoking hot. Put the chicken breasts in the pan and brown them well. Decrease the heat to medium and cook for another 2-3 minutes. Add the sherry, increase the heat to high, and cook until about half of the sherry remains, 2-3 minutes. Add the chile sauce and turn the breasts to coat them well. Decrease the heat to low and slowly simmer while you prepare the noodles. Cook the noodles and drain them. Toss them with 1/2 cup of the peanut sauce and place on a serving platter. Remove the chicken slices on the noodles and pour some of the remaining sauce over the top. Sprinkle with the roasted peanuts and scallions.