• Boil five cups of water and add the Mami/Yakisoba noodles. Use a chopstick to separate the noodle strands. Let the noodles sit in the boiling water for three minutes and immediately remove the noodle from the water. Strain excess water and set aside.
• Put the inner pot in the Instant Pot Base. Push the saute setting and set the timer to thirty minutes.
• Wait for three minutes and add a small amount of oil.
• Brown the chicken quarters on both sides-five minutes. Remove the chicken from the pot and set aside.
• Add more oil and saute the ginger until brown. Add the lemon grass and cook for two more minutes. Add the red onion and garlic. Add in the chicken bouillon and crush it if you are not using the powder one. Add a small amount of water and scrape the bottom using a plastic or wooden spoon. Add the remaining cups of water/chicken broth.
• Let the water simmer for three more minutes and put the browned chicken leg quarter.
• Cancel the saute setting. Cover the pot with the pressure cooker lid and push the pressure cook button setting. Set pressure to HI and set the timer to twenty- eight minutes. Quick release when done.
• Season with the garlic, onion powder and garlic salt. You can use fish sauce if you prefer.
• Shred the chicken and set it aside. Strain the chicken broth.

Assemble the Chicken Mami Bowl

• Place the prepared noodles in a bowl and add the shredded chicken. Garnish with cilantro, green onions, or any vegetables of your set. Pour the chicken broth and put the egg on top.