Singaporean or any standard Egg Noodles (tan mien) – 400 gm
Fresh bok choy (cleaned and roots removed) – 1 bunch
Green chili (chopped) – 5
Garlic (small cube cut) – 4 tbsp
Cabbage (leaves cut into medium squares) – 15 pieces
Big carrot (sliced) – 15 medium pieces
Chicken (julienne cut) – 250 gms
Egg white – 1 tsp
Dark soy sauce – 1 tsp
Corn flour – 5.5 tbsp
Vegetable oil – 21 tbsp
Salt – to taste
Water – as required
1. Boil the noodles in water with 1 tbsp of oil and drain out the water. Mix another 2 tbsp of oil with the noodles and keep aside.
2. Wash the chicken and drain the water. Mix egg white, 1 tbsp of oil and 0.5 tbsp of corn flour with it.
3. Heat the wok at high heat and add 4 tbsp of oil. Add the chicken to it and shallow fry. Remove the chicken from wok and keep aside. Discard leftover oil.
4. Add 10 tbsp of oil to wok and pan fry the boiled noodles. If the wok is small, it can be done in two parts. Remove the noodles and keep aside. Discard the leftover oil.
5. In a bowl, add two cups of water, salt, dark soy sauce, 5 tbsp of corn flour and mix well.
6. Add 3 tbsp of oil in wok and when the oil is hot, add garlic, chili, bok choy, carrot, cabbage and a pinch of salt and stir fry until the vegetables are cooked.
7. Add the chicken to wok and stir fry quickly.
8. Reduce the heat to medium and add the mixture of corn flour, soy sauce and water to wok. Add more water so that the vegetables are completely submerged. The amount of water should be estimated as per the quantity of the broth required. Accordingly, the amount of corn flour and soy sauce might vary.
9. When the broth starts boiling, it thickens. Taste and adjust salt if required. Remove from heat.
10. On a serving plate, put the pan fried noodles and on its top, add the broth along with the vegetables and chicken in it. Serve hot immediately.
Note: All the quantities of the ingredients mentioned here are relative and tentative. It may vary based on preferences of individuals in some cases.