Chinese Egg Noodle Soup

Our family has always been fond of eating Chinese-style food.  Our taste buds seem to come to life whenever they get in touch with the richness and the tastiness of Chinese food. There used to be a time when we would need to go to a good Chinese restaurant just to get the chance to order a good quality egg noodle soup (better known among Filipinos as mami), whether it is chicken, seafood, beef, or pork flavored. Thank goodness, I love to experiment and it was during this experimental stage that I came across the flavor that I was looking for to achieve the same richness and taste served at the Chinese restaurant right here in my very own kitchen.


2 cloves garlic, minced

1 small onion, diced

1 tablespoon canola oil

3 cups water

1 tablespoon soy sauce

a pinch of salt

1 tablespoon sesame oil

3-5 tablespoons hoisin sauce (add more depending on your preference)

1 pork, chicken, or beef cube

egg noodles (you determine how many you can consume)


Heat canola oil in casserole pan.

Saute garlic until golden brown.

Add onion and cook until transparent

Add water, soy sauce, salt, sesame oil, broth cube, and hoisin sauce.

Let boil then gradually lower heat to simmer.

Add egg noodles and let simmer for 5 minutes.

Serve immediately.


Egg noodles are sensitive to heat so you should only add in the amount of noodles that you can consume in one sitting.

If you want to put in meat (chicken, beef, or pork), saute the meat along with garlic and onions. Only add in water after the meat has slightly browned. Boil until the meat is tender. Continue with the rest of the procedure as instructed.

You can add in green leafy vegetables along with the egg noodles for a more nutritious meal.



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