Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Chinese noodles -- (not canned)
   3 1/2  tablespoons   dark brown sesame oil
   3 1/2  tablespoons   soy sauce
   2      tablespoons   rice vinegar
   2      tablespoons   granulated sugar -- (or to, taste)
   1      teaspoon      hot chili oil -- (or to taste)
   6                    green onions -- sliced finely
                        on the bias -- divided
                        black sesame seeds -- optional
                        fresh cilantro -- optional
     1/4  cup           Bbq pork -- optional

Preparation:

Bring a generous amount of unsalted water to a boil. Add the noodles (all at once) for approximately 2 minutes, or until al dente (toothy but firm). Use chopsticks or two wooden spoons to separate noodles as they cook. Do not overcook. Empty noodles into a large colander, then immediately flush with cold running water until cool. Shake off excess water and drain for 15 to 30 minutes. Combine sesame oil, soy sauce, vinegar, sugar and chili oil; mix well. Pour over noodles and use your hands to evenly distribute seasoned sauce. Work carefully so noodles don[t break. Gently spread sauce over each strand and allow the noodles to fully absorb sauce before eating. Add all onions except 2 tablespoons. Toss and mix to evenly distribute the onions. Garnish with remaining onions, sesame seeds and cilantro, if desired. Noodles taste best if they are allowed to sit and the flavors meld for a few hours before serving. Serve refrigerated and cold, or at room temperature.