2 tablespoons soy sauce
3/4 cup vegetable oil
3 cloves garlic, minced
1/3 cup chopped onion
1 (6 ounce) package egg noodles
1 cup all-purpose flour
6 skinless, boneless chicken breast halves
1 tablespoon olive oil
1 teaspoon rice vinegar
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 (16 ounce) package yellow tails with stems, rinsed and cut into 1/2 inch slices
2 tablespoons olive oil
1/2 teaspoon chicken bouillon granules
Heat 2 tablespoons soy sauce and 2 tablespoons vegetable oil in a food processor or blender. Add garlic, onion, and egg noodles. Process until noodles are finely chopped, about 10 minutes. Transfer to a large bowl.
Stir rice vinegar into eggs with a whisk; stir in olive oil, 2 tablespoons chicken bouillon, 1/2 teaspoon oregano, and salt and pepper to taste. Cover, and refrigerate mixture until serving. Sprinkle with reserved beans and lettuce. Garnish with chopped chicken.