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    PrimaRecipes --> Pasta

    category: Pasta
    keywords: Poultry, Chinese
    servings: 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 and 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 and remove roots. Slice the long way, then thinly slice on the bias. Dressing: Mix soy, vinegar, chili oil, ginger juice, garlic and sugar. Heat oil until it begins to smoke; add to other ingredients. Cool. Using hot oil gives dressing distinctive and mellow flavor. Mixing: Just before serving, mix dressing with cold noodles, chicken and onion. Garnish with egg strips. Serve.

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