Spicy Cold Noodles with Chicken
Yield
6 servingsPrep
60 minCook
30 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
chinese flour noodles
thin |
* |
| 1 | medium |
chicken breasts
|
*
|
| 2 |
scallions, spring or green onions
slivered |
|
|
| 3 | large |
egg yolks
|
*
|
| 2 | tablespoons |
peanut oil
|
|
| 1 | teaspoon |
water
cool |
|
| 1 | tablespoon |
soy sauce, tamari
thin |
*
|
| 1 | teaspoon |
chinkiang vinegar
|
* |
| 1 | teaspoon |
hot chili pepper oil
|
*
|
| ½ | teaspoon |
ginger
|
*
|
| 1 |
garlic cloves
minced |
|
|
| 1 | pinch |
sugar
|
*
|
| 2 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
chinese flour noodles
thin |
* |
| 1 | medium |
chicken breasts
|
*
|
| 2 | each |
scallions, spring or green onions
slivered |
|
| 3 | each |
egg yolks
|
*
|
| 3E+1 | ml |
peanut oil
|
|
| 5 | ml |
water
cool |
|
| 15 | ml |
soy sauce, tamari
thin |
*
|
| 5 | ml |
chinkiang vinegar
|
* |
| 5 | ml |
hot chili pepper oil
|
*
|
| 2.5 | ml |
ginger
|
*
|
| 1 | each |
garlic cloves
minced |
|
| 1 | pinch |
sugar
|
*
|
| 3E+1 | ml |
vegetable oil
|
|
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.
