1 pack of Chinese noodles
1 chicken thigh (broiled and de-skinned)
2 eggs (beaten, cooked & sliced)
1/2 a head of cabbage (sliced)
2 cucumbers (sliced)
2-3 Shitake mushrooms (sliced)
2 Tbsp canola oil
2 tsp crushed garlic
1-2 tsp soy sauce
1-2 tsp red vinegar
1 tsp miso sauce
1 tsp Teriyaki sauce
Boil water in a pan. Put noodles in and cook for 5 min. Add a few drops of sesame oil & a dash of salt. Stir until noodles separate and become chewy. Drain noodles & allow to cool.
Heat canola oil in wok & add garlic. Stir fry sliced cabbage and mushrooms. Add noodles. Season with soy sauce, salt & pepper. Cook for 5 min.
Marinate chicken thigh in miso sauce and crushed garlic. Broil chicken thigh with skin on for 20-25 min. De-skin and cut into slices, removing any excess fat. Add Teriyaki sauce.
Thinly slice cucumbers and put in a separate bowl. Add sliced chicken on top.
Heat canola oil in pan. Add beaten eggs seasoned with garlic salt & pepper. Tilt the pan side to side so eggs spread out evenly in pan (like a crepe), then take pan & gently flip eggs onto cutting board with the help of a spatula. Cut into slices.
Add chicken and/ or cucumbers and/ or eggs on top of noodles as desired.