Bring a large pot of water to a boil and add the noodles. Cook until al dente, then drain in a colander. Rinse them with cool water and drain well. Mix in enough canola oil to lightly coat the noodles then spread them out on a sheet pan or other clean flat surface to dry.
Bring another large pot of water to a boil and add mung bean sprouts. Boil briefly, just to barely cook them, then remove and drain well.
Add chicken breasts, scallions and ginger to a pan and bring to a boil. Boil for three minutes, then turn off the heat, cover the pan and leave chicken to finish cooking in the hot water for about 15 minutes. Check for doneness, and remove from water when cooked through. Let chicken breasts cool, then shred thinly.
Mix all the remaining ingredients for the sauce.
Compose the dish in one large bowl or as individual portions in smaller bowls. First mix the noodles and bean sprouts. Then add sauce to your liking. All the noodles should be well-coated with the sauce. Do not add sauce all at once, because you may have more than you need. (Believe me, you will find something to do with the leftover sauce.) Top with the chicken slivers and any garnishes, such as chopped scallions, chopped chilies, cucumber strips, radish strips, etc. Serve at room temperature.