Heat 1 tbsp of neutral oil in a heavy-bottomed stockpot over medium heat. Add the smashed garlic cloves and thick ginger slices, sautéing for 2 minutes until fragrant. Pour in the chicken broth, light soy sauce, kosher salt, and white pepper. Bring to a gentle simmer to create a translucent golden broth.

Submerge the chicken breasts in the simmering liquid. Poach gently for 12 to 15 minutes until the internal temperature reaches 165°F (74°C). Remove the chicken, let it rest for 5 minutes, and then cut across the grain to create neat rows of thinly sliced cooked chicken breast.

In a separate pot of boiling salted water, cook the thick wavy egg noodles according to package directions (about 4-5 minutes). Drain and rinse briefly under warm water to remove surface starch.

Remove the ginger slices and garlic from the broth. Divide the cooked noodles among deep ceramic bowls. Ladle the hot broth over the noodles so they are submerged and slightly cresting the surface. Fan out the sliced chicken over the noodles.

Garnish generously with finely chopped bright green scallions and the thin julienned strips of fresh ginger. Drizzle a few drops of toasted sesame oil over the top to form small golden pools on the broth surface. Serve immediately.