I saute the onion and until the onion is translucent I put the minced garlic.
Then I mixed the cubed/shredded chicken. I used one breast for this. I boil water and then put the chicken. I waited until the inside of the chicken is a bit cooked.
Then I mixed the sliced carrots. I seasoned with salt and a little pepper here.
Before covering I put chicken stock so it won't dry out. Simmer for 15 minutes or until the vegetable and the noodle is tender.
See this is almost done. So I cover and let it simmer for about 5 minutes or until tender. And since I don't like my vegetable to be limp and too cooked I turned off the heat and let it simmer. Cover.
This is the miki that I so love!
Linking to FOOD FRIDAY