20-Min Filipino Mami — Egg Noodles & Broth
Silky egg noodles in a savory pork-and-chicken broth, topped with crispy fried onions and a jammy egg. The whole thing comes together in 20 minutes — comfort in a bowl.
- Total time
- 20 min
- Servings
- 2
- Calories
- 620
- Protein
- 32g
Ingredients
- 6 cups chicken stock
- ½ lb ground pork
- 8 oz egg noodles
- 2 whole eggs
- ½ whole yellow onion, sliced thin
- 2 tbsp soy sauce
- 3 cloves garlic, minced
- 3 tbsp neutral oil
Instructions
- 1
Heat 1 tbsp oil in a large pot over medium-high. Add ground pork and cook, breaking it up with a spoon, until no pink remains, ~5 minutes.
- 2
Stir in garlic and cook until fragrant, 30 seconds. Pour in chicken stock and soy sauce, bring to a gentle boil.
- 3
Add egg noodles and stir occasionally until just tender, ~4 minutes. Season with salt and pepper to taste.
- 4
While noodles cook, heat 2 tbsp oil in a skillet over medium. Add sliced onion and fry until golden and crispy, ~3 minutes. Transfer to paper towels.
- 5
Crack both eggs into a separate small pot of boiling water. Simmer until whites set but yolks still jiggle, ~3 minutes. Lift out with a slotted spoon.
- 6
Divide noodles and broth between two bowls. Top each with a soft-boiled egg and crispy fried onions. Serve immediately.
Tools you’ll need
- large pot (4-quart minimum)
- 12-inch skillet
- small pot for boiling eggs
- wooden spoon
- slotted spoon
- paper towels
- two bowls
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