Homemade Instant Mami Recipe

Make the seasoning oil: Place canola oil, garlic, lemongrass, grated ginger, chili flakes, and sesame oil in a skillet and mix well. Place over low heat and cook until sizzling. Cook for about 1 minute or until garlic turns light tan in color but is not toasted. Remove from heat, transfer to a bowl, and let cool for a few minutes. Add soy sauce. Mix well and set aside.

Make the marinade: Mix together soy sauce, oyster sauce, and sesame oil in a bowl.

Add chicken and marinate for at least 30 minutes.

Make the broth: Bring stock to a boil. Lower heat to a simmer; add sliced onions, carrots, and cabbage. Simmer until vegetables are just cooked. Taste and adjust seasoning, if needed. Remove from heat.

Heat a nonstick skillet over medium heat. Add a couple of swirls of oil. When hot, lay marinated chicken in pan, being careful not to overcrowd it. Pan-fry chicken until done. Set aside to cool slightly. Slice chicken into strips.

Arrange noodles in bowls. Top with sliced chicken, green onions, and cilantro leaves. Pour in hot broth and add vegetables. Serve with seasoning oil on the side.