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.