Spicy Cold Noodles With Chicken

Recipe Ingredients

1/2 lb	227g / 8oz	Thin Chinese flour noodles
1 lb	454g / 16oz	Chicken breast (medium)
2		Green onions - slivered
3		Egg yolks
2 tablespoons	30ml	Peanut oil
1 teaspoon	5ml	Cool water
1 tablespoon	15ml	Thin soy
1 teaspoon	5ml	Chinkiang vinegar
1 teaspoon	5ml	Hot chili pepper oil
1/2 teaspoon	2.5ml	Ginger juice
1		Garlic - minced
1		Sugar
2 tablespoons	30ml	Oil

Recipe Instructions

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.

Source:
Jeff Smith

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