In a large pot of boiling water, cook the noodles 1 pound at a time. Boil 4-5 minutes, until just tender.

Drain, rinse well under cold running water until chilled, and drain again. Put in a large bowl.

Combine remaining ingredients. Reserve approximately 1/4 of the dressing. Stir the rest into cold noodles, mixing well.

Chill overnight.

Just before serving toss with reserved dressing. Garnish with toasted sesame seeds and additional green onions.

Variations: Reduce salt to 1 T kosher, add 1-2 T oyster sauce. Add blanched asparagus or snow peas or sugar snap peas or cucumbers.

For a more substantial dish add shredded chicken or cooked shrimp.