Cooking Instructions

On a large wok or pot, heat the cooking oil over medium heat. Then sauté onions and
bell pepper. Once the onions have become translucent, add the carrots, stir again for 30
seconds to a minute. Then add the 1 liter of water, chicken broth and noodles (Make sure
to wash the noodles twice with water to remove oil and salt from its original packaging).
Cover your wok/pot with a lid and let it boil for 5 minutes. After that, slowly stir your
ingredients in one direction, then little by little add the eggs. Add salt and pepper according
to the desired taste. Continue to let it cook for 2 more minutes. Then turn off the heat
and add the slices of cabbage. Note that the natural heat of your soup will just cook the
cabbage on time for serving. Scoop in serving bowls, then garnish with the chopped spring
onions. Serve and enjoy.