PERFECT SESAME NOODLES

3-4 whole chicken breasts (OPTIONAL)
1 lb. vermicelli, thin spaghetti, angel hair pasta or Chinese fine egg noodles
6 cloves garlic, finely chopped
At least half as much grated fresh ginger by volume as garlic
2 TB sesame oil, golden roasted Chinese style
1/2 cup vegetable oil
1/2 cup light and mild brewed rice vinegar
1/2 cup soy sauce (oriental, but not Tamari)
1 TB Chinese hot oil or chile oil
1 TB white sugar
4 scallions, thinly sliced
1 handful cilantro, chopped

A day in advance:
1. In a 4 qt. sauce pan, boil 10 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.
2. Combine the sesame oil and the vegetable oil in a medium sauce pan. Sauté the garlic and ginger in the two oils until soft. Do not allow the garlic to become crisp and brown.
3. To the oil and garlic add the vinegar, soy sauce, hot oil and sugar and boil for a few seconds, remove from heat.
4. Cook the noodles al dente and then rinse very thoroughly with cold water and drain.
5. Mix the chicken and noodles with the sauce and toss.
6. Toss the noodles occasionally so that they all get a chance to marinate in the sauce. Cover and refrigerate overnight.

Before serving add sliced scallions and chopped cilantro and toss.