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.