But sort of similar: http://www.kalynskitchen.com/2010/05/recipe-for-spicy-whole-wheat-sesame.html
Short version: instead of the dragon noodle sauce (which is 1 part sriracha, 1 part soy sauce, 1 part brown sugar) make a sauce using rice vinegar, soy sauce, sriracha or Thai Chili Garlic paste, grated fresh ginger, sesame oil and vegetable oil. (The proportions from the recipe are precise, but probably don’t need to be: personally I’d go with 3T of the vinegar and soy sauce, 1T of each of the others for simplicity’s sake.
Otherwise, it’s dragon noodles with chicken added but no egg. Cook the noodles, drain them, return to pan, add chicken, green onion, cilantro, and sauce.
According to Kalyn, it’s not as good the next day, but I love it cold, so I say make plenty.