Bring a large pot of water to a boil over high heat. Add the noodles and cook until tender, about 3 minutes. Drain, rinse with cold water, and drain again. Cut into 4-inch lengths. Cook pressed bean curd noodles in boiling water for a few minutes; drain. Place both noodles in a large bowl.
To make dressing, combine all the dressing ingredients in a small bowl and mix well. Pour the dressing over the noodles. Add the citrus and toss to coat evenly. Garnish with the mint and pistachios; sprinkle with sesame seeds and serve.
Remark: You can add 1/3 cup shredded roast chicken, if desired.
Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.