For the Sauce:
2 tablespoons Shaoxing or dry sherry
1 tablespoon each dark soy sauce, light soy sauce and oyster sauce or hoisin
2 teaspoons sesame oil
1 teaspoon sugar
1 teaspoon white pepper
For the Noodles and Chicken:
1 pound fresh Chinese egg noodles or egg linguini
2 tablespoons peanut oil
1 large bunch scallions, finely chopped or sliced
One 2-inch piece of ginger, grated
4 cloves garlic, sliced or chopped
1 rotisserie chicken, meat separated from skin and bones (1 pound), then pulled or sliced
3 tablespoons toasted sesame seeds
Crispy chili or chili garlic paste, to pass
For the sauce, combine ingredients in a small bowl and whisk.
Bring a large pot of water to a boil for noodles or pasta.
Heat a large cast-iron skillet over high heat.
Cook noodles according to package directions.
Add oil to pan, 2 turns. Add scallions and brown 2 minutes, then add ginger and garlic and stir. Add chicken and noodles and toss, add sauce and combine. Transfer to a platter, top with sesame seeds and pass crispy chili or chili garlic sauce at the table.