Title: Chinese: spicy cold noodles with chicken
 Categories: Main dish, Chinese, Ethnic, Poultry
      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.