|10.00||g||KNORR CHICKEN BROTH POWDER|
|2.00||g||Black pepper powder|
|5.00||ml||Light soya sauce|
|150.00||g||Bolied and cooled noodles|
|10.00||pc||Sliced button mushroom|
|10.00||g||Large shiitake mushrooms|
|8.00||g||Sliced Spring Onion bulbs|
|5.00||g||Chopped Spring Onion Greens|
|50.00||g||Boiled and shredded chicken|
1. Take a wok and heat it on a very high flame. Add oil to season it (so that it becomes non stick)
2. Add the spring onion bulbs and stir fry. Add the cabbage and stir fry till you get a smoky aroma (without burning)
3. Add the ginger, garlic and stir fry. Add the rest of the vegetables and stir fry for a minute. Now add the noodles, pepper, chicken broth powder, chicken and soya sauce and mix well.
4. Serve got garnished with shredded spring onion greens.
You can add scrambled egg at the last stage
Or you can top up your dish with a fried egg before serving