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Ingredients:
2 tablespoons oil
1 small onion, chopped
2 tablespoons finely chopped garlic
250 grams chicken breast or thigh ( I used breast )
1 medium carrot, peeled and sliced
150 grams cabbage
baguio beans ( this I just added because I don’t want it to go to waste )
3 hardboiled eggs
1 1/2 cups water
1 chicken cube
250 grams canton noodles
soy sauce
butter
Note: some add squid balls, others also use beef, snow peas (but I used baguio beans as I had some left from a previous recipe..)
Boil chicken in water with a bit of soy sauce and pepper for about 10-15mins. Drain and set aside. Cut into cubes or slices. ( Set water aside, this can be added later on)
Boil 3-4 eggs. Then slice.
Heat oil in a wok and saute onion until transparent, add garlic and saute until fragrant. Add chicken and cook until brown.
Add carrots, cook for 5 mins. Add cabbage and baguio beans. Stir-fry mixing well. Pour water and add chicken cubes. (I also added the stock from boiling the chicken). Simmer over medium heat for about a minute, then add noodles and soy sauce to taste.
Simmer until almost all the liquid is absorbed and canton noodles are tender ( 5 – 10 mins ). Stir in butter and mix to coat noodles.
Garnish with sliced boiled eggs if desired :)
