Title: Spicy cold noodles with chicken
 Categories: Poultry, Pasta
      Yield: 6 Servings
 
    1/2 lb Thin Chinese flour noodles
      1 ea Medium chicken breast
      2 ea Green onions, slivered
      3 ea 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 ea Clove garlic, minced
      1 ts 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. Serves 6 ~---