Cantonese Chicken and Noodles Recipe

Cantonese Chicken and Noodles Recipe

4 pcs of carrots; shopped
1 pc of onion (small); minced
1/2 cabbage head; quartered
1/2 lb of snow peas; tips removed
4 pieces of chicken breast fillet; cut into 1/4-inch strips
4 pcs of chicken cubes
2 c of water
Salt and pepper
1 lb of egg noodles
1 tsp of garlic salt
1 Tbsp of flour

Combine chicken, chicken broth and water in a crockpot. Mix well. Cover with lid, Set heat to low. Cook for 4 hours, stirring occasionally.

Stir in the rest of the ingredients excluding the noodles. Mix well. Cook for another 2 hours, stirring occasionally.

About an hour into cooking the chicken, dissolve the flour in 1/4 cup of water. Stir this into the chicken and vegetable sauce.

Cover and cook for another half hour (or ’til the sauce reaches your desired level of thickness), stirring occasionally.

While waiting, cook the noodles according to package instructions. Drain. Mound the warm noodles on individual shallow plates. Pour chicken and vegetable sauce over the noodles. Serve with toast

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