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Noodles in Soup

Published under: Chinese

Noodles – 500 gms
Chicken Stock – 1.5 litres, thick
Chicken – 125 gms, cooked and shredded
Cabbage – 125 gms, shredded
Spring Onion – 1, sliced
Eggs – 2, hard boiled and sliced
Salt as per taste

1. Cook the noodles in salted water until done.
2. Drain and refresh under cold running water.
3. Drain again.
4. Stir-fry the cabbage and spring onion for a few minutes.
5. Add the chicken and fry for 2 to 3 minutes.
6. Add salt and remove.
7. Pour the stock into the pan.
8. When it boils, add the chicken, cabbage, onion and noodles.
9. Garnish with sliced boiled eggs.
10. Serve.

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