When making chicken mami, I like to keep things simple and prefer the very basic of trimmings~just fresh egg noodles, flavorful broth, fried garlic bits and chopped green onions. No vegetables and no boiled eggs even. What I splurge my time and effort on is the broth because, as we all know, any great soup starts with a rich and sturdy stock. For my noodle dishes, I always make my own homemade stock from scrap bones and never from the shortcut chicken bases (Knorr comes to mind) which, I have to admit, I use often enough in my cooking. I buy hefty amounts of chicken neck, wing and back bones from the market, saute them in aromatics and simmer them for hours for a chicken stock that’s deep and robust. A good stock do take a few good hours to make but it can be prepared few days prior and kept frozen in plastic containers until you are ready to go. With that out of the way, this chicken mami takes less than 15 minutes from stove to dinner table. Enjoy!