MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Noodles, Chilled Egg With Chicken And Peanut Sauce
 Categories: Asian, Noodles, Chicken, Sauces, Chilies
      Yield: 4 Servings
 
      1 lb Boneless skinless chicken
           - breast halves
      1 lb 3 minute Chinese noodles
      2 ts Sesame oil
      1    Piece cucumber; sliced
           - diagonally
           Peanut sauce:
    1/2 c  Peanut butter
      6 tb Sugar
    1/4 c  Vinegar
    1/3 c  Chicken broth
      3 tb Soy sauce
      1 tb Tamari
      4 ts Sesame oil
      3 ts Chile oil
 
  Put the chicken in a large pan of water.  Bring to a boil and
  simmer for 20 minutes, skimming off the scum from time to time.
  The poaching water can be put toward making stock.  When the
  chicken is cooled, shred with your fingers or with a knife.
  
  Slice the cucumber slices into matchsticks.
  
  Mix the peanut butter, sugar, vinegar, chicken stock, soy sauce,
  sesame oil and chile oil together in a bowl.
  
  Bring a large pan of water to a boil, and add the noodles.  Cook
  for 3 minutes, rinse, and drain. Toss the noodles in the sesame
  oil, then arrange them on individual plates.
  
  Place a quarter of the shredded chicken and cucumber onto each
  serving of noodles.  Pour on the peanut sauce and serve
  immediately.
  
  Recipe by: The Noodle Cookbook by Kurumi Hayter
  
  From: Sharon Jouet
 
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