Asian Noodles Duet


  1.  In a saucepot, heat oil. Sauté onions, garlic, mushrooms and flaked chicken.
  2. Add water and beef bouillon cubes. Let simmer then add flat noodles, sotanghon and carrots. Boil then season with salt, pepper and sugar. Cook for another 2 minutes then add pechay. Turn off heat and keep covered.
  3.  Meanwhile, prepare eggplant fritters by combining cornstarch, salt and pepper in one bowl.
  4. Dredge eggplant slices with seasoned cornstarch, dip in egg and coat with seasoned cornstarch again. Deep-fry in hot oil. Drain and set aside.
  5.  To serve, pour soup in individual serving bowls. Sprinkle with spring onions then top with eggplant fritters.

Makes 5-6 servings.