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Name: Spicy Cold Noodles with Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: Chinese
Ingredients: 1 ts Hot chili pepper oil; 2 Green onions, slivered; 1 pn Sugar; 1 Garlic minced; 1/2 ts Ginger juice; 1 ts Chinkiang vinegar; 2 tb Vegetable oil; 1/2 lb Thin Chinese flour noodles; 1 md Chicken breast; 1 tb Thin soy; 1 ts Cool water; 3 Egg yolks; 2 tb Peanut oil

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INGREDIENTS

1 ts Hot chili pepper oil
2 Green onions, slivered
1 pn Sugar
1 Garlic ; minced
1/2 ts Ginger juice
1 ts Chinkiang vinegar
2 tb Vegetable oil
1/2 lb Thin Chinese flour noodles
1 md Chicken breast
1 tb Thin soy
1 ts Cool water
3 Egg yolks
2 tb Peanut oil

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.

NOTES

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Spicy Cold Noodles with Chicken

1 ts Hot chili pepper oil
2 Green onions, slivered
1 pn Sugar
1 Garlic minced
1/2 ts Ginger juice
1 ts Chinkiang vinegar
2 tb Vegetable oil
1/2 lb Thin Chinese flour noodles
1 md Chicken breast
1 tb Thin soy
1 ts Cool water
3 Egg yolks
2 tb Peanut 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.

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Nutrition

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Serving Size: 1 Serving (148g)
Recipe Makes: 6 Servings

Calories: 541
Calories from Fat: 358 (66%)

Amt Per Serving		% DV

	Total Fat 39.7g	53 %
	Saturated Fat 9.9g	49 %
	Monounsaturated Fat 16g
	Polyunsanturated Fat 12.2g
Cholesterol 857.7mg		264 %
Sodium 345.3mg		12 %
Potassium 189.7mg		5 %
Total Carbohydrate 26.7g		8 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 25.2g
Protein 20.2g		29 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 541

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