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Ingredientes
- 1/2 lb Thin Chinese flour noodles
- 1 med Chicken breast
- 2 x Green onions, slivered
- 3 x Egg yolks
- 2 Tbsp. Peanut oil
- 1 tsp Cold water
- 1 Tbsp. Thin soy
- 1 tsp Chinkiang vinegar
- 1 tsp Warm chili pepper oil
- 1/2 tsp Ginger juice
- 1 x Clove garlic, chopped
- 1 pch Sugar
- 2 Tbsp. Oil
Direcciones
- Noodles: In large pot of salted boiling water, cook noodles till chewy; rinse in cool water; drain. Toss noodles with 1/2 t oil to prevent sticking. Cover & chill till ready to use.
- Chicken: Remove and throw away skin from chicken breast. Steam breast for 15 min; remove from steamer and cold uncovered. Shred chicken with fingers; slice into 3" strips.
- Egg Yolks: Mix yolks with cold water. Brush skillet at medium heat with peanut oil. Pour some egg yolk mix in skillet; spread to make a thin sheet; remove when egg is set. Repeat till egg is used. Cold 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 till it begins to smoke; add in to other ingredients. Cold. Using warm oil gives dressing distinctive & mellow flavor.
- Mixing: Just before serving, mix dressing with cool noodles, chicken & onion. Garnish with egg strips. Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 40g | |
| Recipe makes 6 servings | |
| Calories 127 | |
| Calories from Fat 102 | 80% |
| Total Fat 11.44g | 14% |
| Saturated Fat 1.75g | 7% |
| Trans Fat 0.15g | |
| Cholesterol 15mg | 5% |
| Sodium 17mg | 1% |
| Potassium 81mg | 2% |
| Total Carbs 1.0g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.33g | 0% |
| Protein 5.29g | 8% |
