Spicy cold noodles with chicken
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Thin Chinese flour noodles |
| 1 | medium | Chicken breast |
| 2 | Green onions, slivered | |
| 3 | Egg yolks | |
| 2 | tablespoons | Peanut oil |
| 1 | teaspoon | Cool water |
| 1 | tablespoon | Thin soy |
| 1 | teaspoon | Chinkiang vinegar |
| 1 | teaspoon | Hot chili pepper oil |
| ½ | teaspoon | Ginger juice |
| 1 | Clove garlic, minced | |
| 1 | pinch | Sugar |
| 2 | tablespoons | Oil |
Directions
Noodles: In large pot of salted boiling water, cook noodles until chewy; rinse in cold water; drain. Toss noodles with ½ 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.