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Ingredients:
1 whole chicken breast
1T cooking oil
1 onion, sliced
4-5pcs of garlic, chopped
1 big carrot sliced
1/2 med cabbage, sliced thinly
15-20pcs string beans, sliced thinly
4-5 boiled eggs
250grams egg noodles
Salt and pepper to taste
Procedure:
1. Boil the chicken breast in water. Add salt and pepper. I added a bit of paprika and turmeric powder for more flavor and added color.
2. Get the cooked chicken from the pot and set aside the chicken stock in another container like a big ceramic bowl or something.
3. Cut the cooked chicken meat in desired size.
4. Heat the oil and saute the sliced onion and garlic. Add the chicken and half a cup of the chicken stock. Let cook for a few minutes.
5. Add the vegetables and cook for a few minutes. I added the carrot and beans first and the cabbage last. Add the remaining chicken stock. I turned off the heat after a minute or two and left the pot on the stove to “cook” further. Add a few drops of sesame oil or don’t if you prefer not to have it. Transfer in a bowl.
Noodles.
6. In the pot where the vegetables were cooked, cook the noodles for a few minutes. Season with a little salt and pepper. Drain the water. Pour cold water on the noodles once done to prevent it from getting soft. Put the noodles in a separate container.
7. Serve while the chicken stock with vegetables are still warm. Pour the chicken stock with vegetables over the noodles.
8. Serve with sliced eggs.
