PINOY MAMI

MAMI SPECIAL
NoteL the recipe is for 4 people

Prep time: 30 minutes
Cooking time: 30 minutes
Serves: 4

1 1/2 lb beef shanks (no bones)
1 package pre cooked mami noodles
4 tbsp cooking oil
1 medium onion, peeled and chopped
5 cloves garlic, minced
2 cups shredded cabbage
1/2 lb medium size shrimp, peeled and deveined.
salt and pepper
2 tbsp sesame oil
4 tbsp soy sauce
Poached eggs as garnish
Green onions and ground chicharon as garnish.

Pressure or boil shanks until soft.
Save broth, Shred beef into small pieces and set aside.
Submerge mami noodles in hot water for 10 seconds.
Remove and set aside.
Pre heat oil and saute onions and garlic for a minute.
Add cabbage and cook for 30 seconds. (DO NOT OVER COOK – just make it softer)
Add shrimp and cook for 30 seconds (DO NOT OVER COOK)
add sesame oil and soy sauce.
Season with salt and pepper.
Set aside.
The broth is from the boiling of beef shanks.
For the broth – I added a touch of japanese miso to make it tasty.
I also add soy sauce and sesame oil.

To assemble –
lay a good portion of noodles in a bowl.
Add broth
Add toppings – vegetables, shrimp, beef, green onions and chicharon.
Add poached eggs.
Serve hot.