Chilled Chicken Noodles in Sesame Sauce

Today I got a new cookbook! Yay! It is a Wei-Chuan Cookbook with many pretty pictures.This recipe is one of the noodle dishes that looked pretty good. It isn't really soupy. It's more of a dry noodle with sauce. To tell you the truth I think it needed a little more flavor, but it was still good. Here take a look at my new book.

This is the cover of the book. It's got a nice plastic cover to prevent any damage.

 This is Baked Seafood Rice. Doesn't it look just delicious? Ok back to my dish now.
 So first you are going to have to slice the carrots and cucumbers. If you want you can shred the carrots.

Next, boil a whole chicken and shred the meat. Cook the noodles and combine in a bowl.

Then, it's time for the sesame sauce. Once you combine all the ingredients you should get a nice brown sauce.

Now you're ready to eat!

Ingredients:
   -  1 lb Chicken
   -  2 eggs
   -  3 tablespoons sesame paste

   -  1 teaspoon ground garlic

   -  1 tablespoon each of sugar an vinegar 

   -  2 tablespoons each of soy sauce and sesame oil

   -  7 tablespoons of reserved chicken stock

   -  1 tablespoon of chili oil

   -  1/3 noodles
   -  1/2 cup each of shredded cucumbers, lettuce, and carrots
   -  cilantro

Place chicken in a pot of water. Bring water to a boil and then lower heat to medium and cook for about 25 minutes. Remove and let cool. Shred the meat and reserve 7 tablespoons of the chicken stock for the sauce. I used the rest of the soup to make any noodle dish you want.

Beat eggs and fry thinly. Swirl the beaten egg in the pan to get a thin pancake. Shred the eggs as well.

Place the items in brown in a bowl in the order listed and stir mixture till smooth. Taste and adjust as needed. This is the sauce that will flavor you're noodles.

Boil water to cook noodles. When done immerse in cold water an separate portions out. Add chicken, eggs, cucumbers, and carrots to each portion. Finally, pour on the sauce and enjoy!