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Cold Yakisoba Salad

1 whole chicken breast
1 large zucchini
2 med. carrots
4 oz. fresh pea pods
8-oz. pkg. fresh oriental noodles (uncooked), found in produce section
3 eggs
1 Tbsp white sugar
2 Tbsp canola oil
2 (more) Tbsp canola oil dressing:
1/2 cup soy sauce
1/4 cup water
1/4 cup mirin (sweet rice wine)
1 tsp. sesame oil
2 Tbsp white sugar
1/4 cup dry-roasted sesame seeds
1/4 cup finely-minced green onion
1 thumb-sized piece of fresh ginger
3 cloves fresh garlic
fresh cilantro sprigs

Cover chicken breast in water and simmer until cooked through,
about 20 minutes. While chicken is cooking, cut off ends of zucchini
and slice lengthwise into long thin spears. Peel carrots and do
the same with them as zucchini. Wash and string pea pods. Thoroughly
beat eggs and sugar together until a light-yellow color. Put 1 Tbsp
of the oil in a 10 " skillet or wok; heat oil until medium hot and
pour in 1/2 of egg mixture. Cook egg mixture like a crepe, turning
to other side in one whole piece as soon a first side is done. Lay
out (do not fold) "thin sweet omelette " on a plate to cool while
you prepare the second one, using other half of egg mixture. Remove
cooked chicken breast from water--DO NOT DRAIN WATER--and allow to
cool on a plate. Put noodles in simmering chicken water and cook,
separating with chopsticks, for about 2 minutes or until done.
Rinse and drain noodles in cold water. Allow noodles to drain
thoroughly while you shred the chicken into 2 " long pieces (discard
skin and bones).

In same skillet or wok you made omelettes, put 2 more Tbsp canola
oil and heat to very high temp. Put noodles in skillet and pan-fry,
turning when one side is beginning to brown and browning the other
side. (Add more oil if necessary.) Arrange pan-fried noodles in
the bottom of a large shallow salad bowl (about 15-20 " in diameter)
or on a large platter. Use a sharp knife to cut the "thin sweet
omelettes " into long, thin (1/2 " wide) strips. Now comes the
artistry! In a cartwheel fashion, alternate all of the zucchini
strips, all of the carrot strips, all of the pea pods, all of the
"thin sweet omelette " strips, and all of the shredded chicken to
form the spokes of a wheel on top of the noodles. Put salad in
refrigerator to chill, covered with plastic if you are not going
to serve soon. Prepare dressing using all ingredients listed except
cilantro. Use a garlic press to press the juice from the fresh
ginger and garlic into the dressing. Thoroughly blend dressing
ingredients with a wire whisk or shake them in a glass jar.

Just before serving, take yakisoba salad from the refrigerator,
shake dressing and pour over entire salad. Garnish with fresh
cilantro. Serves 4.


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