Place chicken in a large pot and add enough water to cover by 1-inch. Add salt, ginger slices and garlic.
Bring just to a simmer over medium-high heat when bubbles start forming around the edge of the pot.
Reduce to medium-low to keep the temperature constant, about 170 to 180°F.
Cook chicken until the center of the meat reaches 165°F on an instant-read thermometer, 20 to 23 minutes.
Transfer to a plate, and let the chicken breasts cool in the refrigerator. Once cool, shred and reserve.
In a medium-sized bowl combine soy sauce, vinegar, sugar, ginger, garlic, and pepper.
Slowly whisk in sesame and grapeseed oil. If you have a blender, you can combine all vinaigrette ingredients together for a few seconds until mixed well. Set aside for 10 minutes or so for the flavors to meld.
Place the salad ingredients together in a large bowl, except crunchy noodles and sesame seeds.
Whisk dressing if layers have separated. Drizzle over dressing then toss.
Top with noodles and sesame seeds. Serve immediately.