Heat the oil or butter on a medium high sided pan, add onion and garlic, stir till it brown, and add the chicken, candles nutt powder, chilli powder, tomatoes puree, stir for about 2 minutes and pour the chicken or vegetables stock into the pan.
Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
Add the noodles, shredded spring onion, Chinese cabbage and 2 tsp soy sauce. Simmer for 3-4 mins until the noodles are tender.
Ladle into two bowls. You can add boiled eggs, sesame seeds and shredded spring onion before serving.