INGREDIENTS:
- 1 pack (8 oz) thin egg noodles, cooked according to pack instructions
- 2 lbs boneless chicken breasts
- 6 to 8 cups chicken broth (or combine 1 & ½ pcs chicken cube with 6 cups water)
- 4 to 6 pcs hard boiled chicken eggs, sliced
- 2 cups Napa cabbage, chopped
- 1/4 cup chopped spring onion
- 1/4 cup toasted garlic
- 1 tbsp onion powder
- 1/2 tsp garlic powder
- 1 tsp ground black pepper
- 1 tsp salt
- Carrot strips for garnish (optional)
HOW TO COOK:
- In a deep cooking pot, pour- in chicken broth and bring it to a boil.
- Add the chicken breasts, onion powder, garlic powder, salt, and pepper.
- Cover and simmer for 30 to 40 minutes (add a little water if needed).
- Turn off heat and remove the chicken breasts, reserve broth for later.
- Slice chicken as thinly as possible.
- In a wide individual serving bowl, arrange the cooked noodles, chicken strips, chopped Napa cabbage, hard boiled eggs, spring onions, and toasted garlic.
- Pour- in the hot chicken broth.
- Garnish with carrot strips and serve. Enjoy!
IMAGE: thepeachkitchen.com
Also try: La Paz Batchoy
