Steps
- Blanch 400g of fresh lomi egg noodles in boiling water for 1 minute. Drain and rinse with cold water.
- Heat half of 2 tablespoons of canola oil in a skillet over medium heat. Fry 1 cup of cubed chicken liver until lightly browned and nearly cooked; set aside.
- Heat the remaining oil in a large pot over medium heat. Soften 1 chopped onion and 2 minced garlic cloves. Add 225g of boneless skinless chicken breast, cut into thin strips, and cook until lightly browned.
- Stir in 1 tablespoon of fish sauce for 1 minute. Add 8 cups of water, bring to a boil, and simmer covered over low heat until the chicken reaches 165°F / 74°C.
- Add the noodles and cook for 1-2 minutes. Stir in 40g of crab and corn soup mix, season with salt and pepper, and add the liver. Cook for 1-2 minutes, until the liver reaches 165°F / 74°C.
- Add 2 medium peeled julienned carrots and cook for 1 minute. Add 1 small napa cabbage, trimmed and cut into 1in / 2.5cm strips; cook for 1 minute, until crisp-tender.
- Mix 1 tablespoon of cornstarch with ¼ cup of cold water. Stir into the soup until slightly thickened.
- Pour in 2 lightly beaten eggs in a thin stream. Let set for 10-15 seconds, then gently stir into ribbons.