It has been awhile since my last post. Been busy lately doing anniversary stuff and my child getting sick. Spring has sprung here but the weather is not cooperating at all. We even had snow yesterday. Back home in the Philippines when the weather is cold or if it is raining, this chicken mami or chicken noodle soup never fails me. It is available almost everywhere. But I love it most when my mother prepares this occasionally for our family and she makes delicious siopao too. But that’s another story because I do not know how to do it or should I say I have not attempted doing it just yet. This chicken mami recipe here is close enough on how we use to cook it. It is best serve if you have siopao or steamed pork bun or puto/rice cake.
Update: Lately, I have been using the Hongkong Style Noodles and it gives me that restaurant appeal and looking more authentic Chinese style noodle with Filipino twist.
2 lbs chicken breast
1 pack thin egg noodles, cooked accordingly
2 cups chopped Napa cabbage