• 1 lb thin egg noodles 500 grams
• 3-4 tablespoons oil
• 5 cloves garlic, crushed
• 2 onions, finely sliced
• 1 cup cooked chicken
• 1 cup shredded cabbage
• 3 tablespoons light soy sauce
• salt and pepper to taste
• lemon wedges for garnish

Drain noodles and drop them into the fast boiling water, bring back to the boil and cook for 2 minutes or until just tender.

Do not overcook.

Drain immediately, spread on a large baking tray lined with kitchen paper and allow to dry for at least 30 minutes, sprinkling a little oil over to prevent sticking.

Heat a tablespoon of oil in a large wok and when very hot fry noodles, a handful at a time, until golden on both sides, adding more margarine to the wok as necessary.

Remove noodles from wok.

Heat a little more margarine or oil and fry separately the garlic, onion and chicken.

Set aside some of each for garnishing the dish and return the rest to the pan together with cabbage, soy sauce, salt and pepper.

Cook uncovered until almost dry, then return noodles and heat through, tossing well to mix.

Arrange on serving platter and garnish with the reserved ingredients and wedges of lemon.

Filipino  -- Kosher Asian

Cooking Tips:  

Kosher Cuisine can come from any culture and any part of the world (Kosher Chinese food or Kosher American food) as long as it follows the kosher laws. Consult your Rabbi if you have questions.