Chinese Cold Noodles

Background

Recipe

16 oz Chinese flour stick noodles (I prefer the flat sticks)
2-3 chicken breasts, boiled and diced (or cut into thin strips)
3-4 eggs (I like to remove 2 yolks)
1 tbsp vegetable oil
2 large carrots, julienned
1-2 large cucumbers, julienned/shredded
1 large preserved mustard green, julienned
3-4 cups bean sprouts
1/2 cup creamy peanut butter
1/2 cup boiling water
soy sauce
seasame oil
red wine vinegar

Boil the noodles until done, drain and set aside. Beat the eggs until just frothy. Heat the oil in a large frying pan, when oil is hot pour eggs into pan and let cook on medium heat until it is solid enough to flip. Flip the egg sheet and cook the other side for another 30 seconds or so. Remove the egg sheet and cut into thin strips (length like those of the julienned vegetables). Heat water to a boil and stir in a little at a time into the peanut butter until the peanut butter is a thick sauce. It may look all icky at first but keep stirring and it will become a darker paste. Keep adding until it's a lighter colored slightly soupy mixture. Add about 3 tbsp of soy sauce, 1-2 tbsp seasame oil and about 1-2 tbsp vinegar. Stir. Add more of whatever to taste. Serve cold noodles and top with vegetables, chicken and egg. Pour sauce over top and mix the noodles up to spread the sauce. Enjoy!

Notes

The preserved mustard green can be bought from asian grocery stores. I don't know what the english name is, but in Chinese it is called "tsa-tsai". Add a little chili oil to the peanut sauce for some kick.