3 whole boneless chicken breasts
24 oz. thin Chinese noodles
6 clove garlic, minced
2 tbsp. ginger, minced
1/2 c. sesame paste
5 1/2 tbsp. soy sauce
1 tbsp. sugar
1 tbsp. hot chili oil
3 tbsp. sesame oil
3 tbsp. rice vinegar
3 tbsp. white wine or vermouth
6 scallions, sliced
6 tbsp. chopped cilantro, garnish

Roast the chicken breasts for 25 minutes at 375 degrees. Cool. Cook the noodles. Drain and run cold water over them. Combine the remaining ingredients, except for the cilantro. Combine the chicken with the noodles and toss with the dressing. Garnish with the cilantro.