Cold Yakisoba Noodle Salad

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.