Cold noodles with shredded chicken

Place Chicken breast in a pot with Ginger and Scallion. Cover with cold water and bring to a gentle simmer over medium heat. Cook for 15-20 minutes, or until the Chicken breast is cooked through. Remove Chicken breast, let it cool, then shred it finely by hand or with forks.

In a mixing bowl, combine Light soy sauce, Chinkiang vinegar, Chinese sesame paste, Sichuan chili oil, Sichuan peppercorn oil, Granulated sugar, minced Garlic, and Sesame oil. Whisk until the sauce is well combined and smooth.

Bring a large pot of water to a rolling boil. Add Fresh wheat noodles and cook according to package instructions until al dente. Immediately drain the Fresh wheat noodles and rinse thoroughly under cold running water to stop the cooking process and remove excess starch. Drain very well and set aside to chill.