Ingredients:

Chicken Mami:

1/3 cup egg noodles
1/2 piece cooked chicken breast (or thigh), shredded
1/2 piece chicken bouillon cube, crumbled
1 tablespoon garlic powder
1/8 small piece onion, chopped and sauteed
1 tablespoon napa cabbage, shredded
1/8 piece small carrot, grated
1 long stalk leek, finely chopped
1 teaspoon salt
1 teaspoon ground black pepper
2 cloves garlic, minced and fried
1/2 piece hardboiled egg
2 cups boiling water

Chicken Sotanghon:

1/3 cup sotanghon noodles
1/2 piece cooked chicken breast (or thigh), shredded
1/2 piece chicken bouillon cube, crumbled
1 tablespoon garlic powder
1/8 small piece onion, chopped and sauteed
1 tablespoon cabbage, shredded
1/8 piece small carrot, grated
1 tablespoon celery, finely chopped and sauteed
1 long stalk leek, finely chopped
1 teaspoon atsuete powder
1 teaspoon salt
1 teaspoon ground black pepper
2 cups boiling water

Procedure:

Chicken Mami:

1. Cook noodles in boiling water for 10 to 15 seconds. Rinse in cold water and set aside.
2. In the bottom of a jar, place crumbled bouillon cube and add garlic powder and onion.
3. Add the cabbage, carrots, leeks, salt, and pepper.
4. Add noodles and top with shredded chicken, fried garlic, and egg.
5. Pour boiling water over everything and let it incorporate the flavors for 3minutes. Eat hot!
6. Chicken Sotanghon in a Jar

Chicken Sotanghon:

1. Soak the Vermicelli Noodles in water until soft. Drain and set aside.
2. In the bottom of the jar, placed crumbled bouillon cube, garlic powder, and onion.
3. Add the cabbage, carrots, celery, leeks, atsuete powder, salt, and pepper.
4. Add noodles and top with shredded chicken.
5. Pour boiling water over everything and let it incorporate the flavors for 3minutes. Eat hot!