|Green cabbage||1/4 Kilogram (Tender)|
|Stock/Water||1 1/2 Cup (24 tbs)|
|Thick tomato puree||2 Tablespoon|
|Sesame oil||1/2 Teaspoon|
|Noodles||1/4 Cup (4 tbs) (Handful)|
|Oil||2 Cup (32 tbs) (To Fry)|
Slice chicken meat into strips and marinate in chopped garlic, ginger and seasoning for an hour.
Saute in 2 tbs of oil or butter and cook in a closed vessel with little water, till tender.
Cut onion and spring onion into wedges, cut other vegetables into strips.
Stir fry at high heat for 3 mins., do not brown.
Sprinkle ajinomoto and add warm stock, soya sauce and salt and bring to a boil.
Mix in tomato puree, cornflour and sugar and cook for 5 mins., until quite thick.
Add chicken and sesame oil and cook a few minutes.
Break noodle strips into half and cook in boiling salt water.
Strain and dry out well.
Heat enough oil in a frying pan and fry batches of noodle until crisp and light brown.
Drain on paper.
To serve place chicken and vegetables in a shallow dish, cover with noodles and top with a fried egg.