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2 whole chicken breasts (about 2 pounds)
1 tablespoon vegetable oil
4 eggs slightly beaten
2 quarts water
8 ounces fresh or dry egg noodles
2 teaspoons vegetable oil
2 green onions (with tops)
1 medium carrot
1 medium cucumber
1/4 cup chopped peanuts
Place chicken breasts in 3-quart saucepan; add just enough water to cover chicken. Heat to boiling; reduce heat to medium. Cover and simmer 20 minutes or until chicken is no longer pink. Remove from heat; let stand covered 15 minutes. Remove chicken from broth. Remove bones and skin from chicken; cut chicken into 2-inch pieces. Pull pieces apart with grain to shred. Cover and refrigerate. Prepare Peanut Butter Sauce (see Noodles & Rice: Peanut Butter Sauce).
Heat wok until very hot. Add 1 teaspoon of the vegetable oil; tilt wok to coat side. Pour out excess oil. Add half of the eggs. Tilt wok to spread egg, forming a thin pancake. Fry egg until firm, turning once. Remove egg from wok. Wash and thoroughly dry wok. Repeat with remaining oil and eggs. Cover and refrigerate fried eggs until cold.
Heat water to boiling in Dutch oven; stir in noodles. Heat to boiling; reduce heat to medium. Cook uncovered 5 minutes or until noodles are done; drain. Rinse in cold water; drain. Toss noodles with 2 teaspoons vegetable oil. (If using dry egg noodles, cook as directed on package.)
Cut onions into 2-inch pieces; shred lengthwise into fine strips. Cover with iced water; let stand 10 minutes or until strips curl.
Cut carrot into 2-inch pieces. Cut pieces lengthwise into 1/8-inch slices. Cut slices lengthwise into 1/8-inch strips. Place carrots in boiling water; heat to boiling; drain. Immediately rinse in cold water; drain. Cut cucumber lengthwise into halves; remove seeds. Cut halves crosswise into 2-inch pieces; cut each piece crosswise into ¼-inch strips.
Cut fried eggs into 1 1/2 x 1/4-inch strips. Mix 1 tablespoon sauce with chicken; 1 tablespoon sauce with carrot and 1 tablespoon sauce with cucumber. Toss remaining sauce with noodles until noodles are evenly coated. Place noodles on chilled platter. Place green onions on center on noodles. Arrange eggs, chicken, carrot and cucumber in spokes from green onions on noodles. Sprinkle with peanuts. Toss before serving.
5 to 6 servings
1 tablespoon vegetable oil
4 eggs slightly beaten
2 quarts water
8 ounces fresh or dry egg noodles
2 teaspoons vegetable oil
2 green onions (with tops)
1 medium carrot
1 medium cucumber
1/4 cup chopped peanuts
Place chicken breasts in 3-quart saucepan; add just enough water to cover chicken. Heat to boiling; reduce heat to medium. Cover and simmer 20 minutes or until chicken is no longer pink. Remove from heat; let stand covered 15 minutes. Remove chicken from broth. Remove bones and skin from chicken; cut chicken into 2-inch pieces. Pull pieces apart with grain to shred. Cover and refrigerate. Prepare Peanut Butter Sauce (see Noodles & Rice: Peanut Butter Sauce).
Heat wok until very hot. Add 1 teaspoon of the vegetable oil; tilt wok to coat side. Pour out excess oil. Add half of the eggs. Tilt wok to spread egg, forming a thin pancake. Fry egg until firm, turning once. Remove egg from wok. Wash and thoroughly dry wok. Repeat with remaining oil and eggs. Cover and refrigerate fried eggs until cold.
Heat water to boiling in Dutch oven; stir in noodles. Heat to boiling; reduce heat to medium. Cook uncovered 5 minutes or until noodles are done; drain. Rinse in cold water; drain. Toss noodles with 2 teaspoons vegetable oil. (If using dry egg noodles, cook as directed on package.)
Cut onions into 2-inch pieces; shred lengthwise into fine strips. Cover with iced water; let stand 10 minutes or until strips curl.
Cut carrot into 2-inch pieces. Cut pieces lengthwise into 1/8-inch slices. Cut slices lengthwise into 1/8-inch strips. Place carrots in boiling water; heat to boiling; drain. Immediately rinse in cold water; drain. Cut cucumber lengthwise into halves; remove seeds. Cut halves crosswise into 2-inch pieces; cut each piece crosswise into ¼-inch strips.
Cut fried eggs into 1 1/2 x 1/4-inch strips. Mix 1 tablespoon sauce with chicken; 1 tablespoon sauce with carrot and 1 tablespoon sauce with cucumber. Toss remaining sauce with noodles until noodles are evenly coated. Place noodles on chilled platter. Place green onions on center on noodles. Arrange eggs, chicken, carrot and cucumber in spokes from green onions on noodles. Sprinkle with peanuts. Toss before serving.
5 to 6 servings
