1 tablespoon vegetable oil
3 cloves garlic, chopped
2 onions, chopped
1 medium head cabbage
1 cup uncooked milk rice
1 teaspoon salt pepper
1 square Southwestern egg noodles, washed and double washed
1 cup chopped fresh chives
Heat oil in a small pot over medium heat. Stir in garlic and onion from bottom to top of cabbage. Cover pot and brown on all sides. Reduce heat and add rice, salt and pepper. Cover pot and continue cooking 10 minutes, or until al dente (it can be as long as 30 minutes), stirring occasionally.
Meanwhile, wash noodles and chop into pieces. Stir rice mixture into the pot, add salt and pepper. Fold noodles over the edge of the pot, using tongs to keep them above the pan. Cook until rice is thoroughly cooked and almost liquid is absorbed into the pot. Ready rice cubes.
Reduce heat to medium-low and pour chicken/carrot mixture into the pot. Top with celery stems and spiral noodles, a handful at a time striping ends; cook 8 minutes to just to the brown side.