2x fresh noodles
1 whole chicken
15 cups chicken stock/water + 2 cups extra when needed
2 pcs. chicken cubes
drops sesame oil
2 tbsp. olive oil
1/2 onions, chopped
4-5 cloves garlic, mince
cabbage or lettuce
spring onion, chopped
boiled eggs, sliced for garnishing
salt & pepper to taste
fried mince garlic for garnishing (optional)
1. Boil the chicken till tender. Remove the chicken from the broth and shred it into strips. Season the broth, add salt & chicken cubes. Place back the chicken bones & let it boil on a low heat till the mami is ready to serve. The bones will keep the soup tastier.
2. In a heated pan, sauté garlic & onion in olive oil. Then add the shredded chicken, cabbage or lettuce and pepper. Sauté it till the veggies is half-cooked. Remove from heat and set aside.
3. Place the egg noodles in a bowl and soaked it in boiling water for at least 5 minutes. Drain the water and set aside.
4. In a bowl, place desired amount of cooked egg noodles, pour chicken broth and garnish it with the sautéed chicken & cabbage, sliced boiled eggs and add drops of sesame oil, fried mince garlic before serving. Enjoy but be careful it’s really hot!