Spicy Cold Noodles with Chicken

Directions

Noodles: In large pot of salted boiling water, cook noodles until chewy; rinse in cold water; drain.

Toss noodles with ½ teaspoon oil to prevent sticking.

Cover and 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 and remove roots.

Slice the long way, then thinly slice on the bias.

Dressing: Mix soy, vinegar, chili oil, ginger juice, garlic and sugar.

Heat oil until it begins to smoke; add to other ingredients.

Cool.

Using hot oil gives dressing distinctive and mellow flavor.

Mixing: Just before serving, mix dressing with cold noodles, chicken and onion.

Garnish with egg strips. Serve.