1 Rinse the chicken breast fillets and pat dry. Place in a bowl. Combine teriyaki sauce and rice wine and spoon over chicken. Cover with plastic wrap and marinate for at least 1 hour in the refrigerator.
2 Cook noodles according to package directions, drain, and rinse under cold water. Mix noodles with sesame oil and set aside.
3 Rinse scallions and cut into thin slices. Rinse bean sprouts in a sieve with cold water and drain well.
4 Heat the vegetable oil in a heavy pot. Cook chicken breasts on each side for 4-5 minutes.
5 In a pot, bring the broth to a boil.
6 Add bean sprouts and scallions to the broth.
7 Cut chicken breasts into slices. Rinse cilantro, shake dry and pluck the leaves.
8 Divide the noodles into 2 soup bowls, then add chicken slices. Carefully pour the boiling broth into the soup bowls. Sprinkle with cilantro. Add soy sauce to taste. Serve.