1. Take a saucepan, heat some butter. Add onion, fry it till it becomes transparent. Now add ginger, garlic, green chillies and all vegetables in it and cook it till half cooked.
  2. Now pour the chicken stock into it. Stir well and cook it for 10 minutes. Take a bowl and mix cornflour in 1/2 cup of milk and pour it into the soup and cook it for 5 minutes and keep aside.
  3. Take a wok and heat up enough oil for deep fry. Deep fry the noodles in two parts till it becomes golden brown and crispy. 
  4. Now take one egg and make a poach of it and scramble another one. 
  5. Now take a serving plate, place fried noodles, pour the soup over it. Spread some scrambled egg and pepper powder. Now place the poached egg on top of it and serve hot. *Poached egg is optional.
Chicken Chopsuey