1 lb Chinese noodles (not canned)

  3 1/2 tb Dark brown sesame oil

  3 1/2 tb Soy sauce

      2 tb Rice vinegar

      2 tb Granulated sugar (or to

           - taste)
      1 ts Hot chili oil (or to taste)

      6    Green onions, sliced finely

           - on the bias, divided
           Black sesame seeds, optional
           Fresh cilantro, oprional
    1/4 c  BBQ pork, optional

  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.
  219 calories based on ten servings.