Step 1

Keep all your ingredients ready. Cut your spring onion bulbs into slices, keep the spring onion greens at the side and chop. The stalks will be used to garnish the soup.

Step 2

Cut your boneless Chicken into bite-sized strips and keep aside.

Step 3

For the Egg, keep a pot on the heat and bring the water to a boil (make sure there is enough water to cover the egg). Place your egg into the cooking water. cook for 1 minute covered, turn off the heat and time for 3 more minutes. In that time your egg will get cooked so that the yolk will remain soft. Take out from the water and, crack briefly and keep in a bowl with cold water. Keep aside.

Step 4

Now grab your pan to make the yat gaw mein, heat up, pour in the oil and throw in your sliced onion bulbs. Stir-fry for a little and add the ginger and garlic, stir-fry for another minute. Reduce the heat if it splashed a lot.

Step 5

Next, add the chicken pieces and stir cook for a minute or two on both sides. Then season with the Creole seasoning. Stir cook for another few seconds before pouring in the broth and the water. Mix well.

Step 6

Keep on medium to high heat so that the soup starts to cook. Add your wheat noodles and soy sauce at this point and mix well again.

Step 7

Allow the yakamein to simmer for 10 minutes. Serve in soup bowls with a half of the egg and the chopped green spring onion.