COLD SESAME NOODLES

2 whole chicken breasts, skinned and boned
5 oz. Chinese dried fine egg noodles
4 scallions, sliced
½ cup fresh coriander leaves

Sauce
2 TB sesame oil
½ cup sesame paste
4 TB strong brewed tea
5 TB light soy sauce
3 TB red wine vinegar
1 TB white vinegar
2 tsp sugar
2 tsp minced garlic
1 TB hot chile oil
Salt to taste

In a 2 qt. saucepan, boil 5 cups water. Add the chicken, cover and turn off. Let set 20-30 minutes. Drain and cut chicken in ½ inch slices against the grain and cut into ¼ inch strips.
In a 3 qt. saucepan, boil 8 cups water, add noodles and cook for 4-6 minutes. Drain and rinse noodles under cold running water.
Place sauce ingredients in a bowl and whisk until smooth.
Put drained noodles, chicken and scallions in a bowl. Pour sauce over them and toss until noodles are thoroughly coated.
Refrigerate for 10-15 minutes, minimum.
Remove from refrigerator and transfer to a serving bowl. Garnish with coriander leaves.