1 cup heavy cream
1 onion, chopped
1/2 pound skinless, boneless chicken breast halves - minced
1 (1 ounce) envelope dry chow mein noodles
1 carrot, chopped
1 cup barley flour
salt and pepper to taste
2 dashes tea
In a mixing bowl, combine the cream, onions, chicken, carrot, ginger and salt. Mix until evenly coated. Stir in noodles, barley, salt and pepper. Roll into marble rolls. Cover rubber tie with plastic wrap. Make zig zags with fork to keep each roll from sliding off of wooden rollers
Heat oil in a large nonstick skillet over medium heat. Add chicken and brown through; set aside. Return skillet to medium heat. Sprinkle cream mixture onto chicken and toss gently with salad dressing to brown. Cover and cook until golden brown; about 5 minutes. Remove chicken; keep warm. Meanwhile, roll out noodles to serving size. Cover pea sized portions with carrots and coat with paprika. Twist and roll into 1/2 inch slices. Arrange on plate; cook noodles on skillet - continue cooking until chicken has heated but not browned. Pour egg on top. Top with remaining noodles, salad dressing and vegetable mixture.