Title: Spicy Cold Noodles with Chicken
Categories: Pasta Poultry Chinese
Yield: 6 Servings

1/2	lb	Thin Chinese flour noodles
1	md	Chicken breast
2		Green onions, slivered
3		Egg yolks
2	tb	Peanut oil
1	ts	Cool water
1	tb	Thin soy
1	ts	Chinkiang vinegar
1	ts	Hot chili pepper oil
1/2	ts	Ginger juice
1		Clove garlic, minced
1	pn	Sugar
2	tb	Oil

Noodles: In large pot of salted boiling water, cook noodles until chewy; rinse in cold water; drain. Toss noodles with 1/2 t oil to prevent sticking. Cover & refrigerate until ready to use.

Chicken: Remove and discard skin from chicken breast. Steam breast for 15 minutes; remove from steamer and cool uncovered. Shred chicken with fingers; slice into 3" strips.

Egg Yolks: Mix yolks with cool water. Brush skillet at medium heat with peanut oil. Pour some egg yolk mixture in skillet; spread to make a thin sheet; remove when egg is set. Repeat until egg is used. Cool egg sheets. Slice into thin strips to match chicken shreds.

Onions: Wash & remove roots. Slice the long way, then thinly slice on the bias.

Dressing: Mix soy, vinegar, chili oil, ginger juice, garlic & sugar. Heat oil until it begins to smoke; add to other ingredients. Cool. Using hot oil gives dressing distinctive & mellow flavor.

Mixing: Just before serving, mix dressing with cold noodles, chicken & onion. Garnish with egg strips. Serve.

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