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CHUNKY CHICKEN LOMI

Ingredients:

1 (350 g) pack lomi noodles
3 tbsp cooking oil
1 tsp sesame oil
1 pc onion, sliced thinly
2 tsp minced garlic
1/2 cup chopped green onions
1/2 cup quartered PUREFOODS HEAT & EAT CHICKEN MEATBALLS
1 (150 g) can PUREFOODS CHICKEN IN BROTH
6 cups chicken broth
1 tsp soy sauce
1 pc MAGNOLIA BROWN EGG, beaten
1 (100 g) pc carrot, julienne
1 (100 g) pc cabbage, cut into 1-1/2" squares
iodized fine salt and pepper to taste

Procedure:

  1. Blanch lomi noodles in hot water for a few seconds. Drain and set aside.
  2. In a pot, heat coconut oil and sesame oil. Sauté onions, garlic and green onions until fragrant.
  3. Add chicken balls and cook for 1-2 minutes then add chicken. Pour in chicken broth and bring to a boil.
  4. Add the lomi noodles and let simmer. Add the carrot and let cook for another minute.
  5. Once noodles are soft yet with a bite, add beaten egg in a slow, steady stream while stirring continuously. Season with soy sauce, salt and ground black pepper. Turn off heat and add cabbage. Let stand for a few seconds. Serve hot.
Makes 6 servings.
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