1- 16oz pkg thin Chinese egg noodles
3 1/2 T. black soy sauce
3 1/2 T. sesame oil
1 1/2 T. balsamic vinegar
2 T. sugar
2 tsp. salt
1/2-1 T. hot chili oil
1/4 C. or more thin cut green onions
1 1/2 tsp. toasted sesame seeds

Cook noodles according to direction leaving noodles whole. Strain noodles immediately and rinse with very cold water or shock them in a ice bath.
Drain and return to dry bowl or tupperware container with lid.
Mix in small bowl the remaining ingredients except green onions and sesame seeds.
Toss gently the seasoning sauce and noodles.
Serve at room temperature or slightly chilled and garnish with green onions and sesame seeds.

Special Note: the salad flavor is at it's peak the second day.

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