Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         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
     1/2  teaspoon      ginger juice
   1      clove         garlic -- minced
   1      pinch         sugar
   2      tablespoons   oil

Preparation:

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.