In a mixing bowl, add salt and high protein wheat flour, mix well. 

To the mixing bowl, crack both eggs and mix them in by hand to achieve a smooth dough that is not lumpy.

With a rolling pin on a clean flat surface, flatten and roll the dough. Fold the dough and roll it flat again.

Using a knife, cut the dough into noodle strips to the thickness of your preference. We cut ours to ½ cm thickness.

In a pot, bring water to a boil and add 25ml cooking oil to the pot.

Boil the noodles until they are half cooked.

Remove the noodles and drain to remove excess water. Add a little oil to the noodles to prevent them from sticking to each other. Set aside.

Coarsely chop the garlic, shallots, candlenut, turmeric, ginger and coriander.

Heat cooking oil in a pan, then add the chopped ingredients together with the smashed lemongrass, bay leaves and lime leaves. 

Fry until golden brown or fragrant, then remove from heat and strain. 

Discard the fried ingredients, leaving only the fragrant oil. This will be used to fry the chicken and mushroom topping.

In a pot, boil the celery, soy sauce, water, sugar on low heat until the liquid is reduced and you get a thick sauce. 

Remove from heat and set aside. The special soy sauce will be used to fry the chicken and mushroom topping.

Using a pan, take 25 ml of the fragrant oil and sauté the chopped garlic until it is light brown.

To the pan add the ginger and mushrooms. Stir-fry until the mushrooms are cooked.

Add the diced chicken meat to the pan.  

After the chicken is cooked, add the special soy sauce we made earlier.

To the pan, add white pepper powder, sugar, chicken powder, oyster sauce, sweet soy sauce and water. Cook until the oil is reduced, then set aside.