Flake the roasted chicken.
Toast peanuts. Crush coarsely.
In a small pot, mix together hoisin sauce, water, sugar, and rice vinegar until well combined.
In a pan, deep fry sotanghon noodles for a few minutes until crispy.
Assemble: in a taco shell, layer the fried sotanghon, then shredded lettuce at the bottom, followed by the chicken, peanuts, and hoisin sauce. Top with spring onions and sesame seeds.