Step 1

In an 8-skillet over medium, toast the sesame seeds, stirring often, until fragrant and lightly browned, 3 to 4 minutes. Measure 1 tablespoon into a small bowl and set aside for garnish; add the remaining seeds to a blender and let cool for a few minutes.

Step 2

To the blender, add the neutral oil, sesame oil, soy sauce, vinegar, mirin, ginger and 2 tablespoons water. Blend until smooth, about 20 seconds, scraping the blender jar as needed; set aside.

Step 3

In a large pot, bring 2 quarts water to a boil. Add the ramen and cook, stirring occasionally, until tender (refer to the package for timing, but begin checking a few minutes earlier). Drain the noodles in a colander. Rinse under running cold water, tossing well, until fully cooled, then drain again.

Step 4

Add the noodles to a large bowl. Add the chicken, half of the scallions and the sesame dressing. Toss until evenly coated. Taste and season with additional soy sauce and vinegar, if needed. Serve sprinkled with the remaining scallions and toasted sesame seeds. Offer chili oil at the table, if desired.