For the noodles:
2 Whole Eggs
4 Egg Yolks
14 g Salt
280 g High Protein Flour
1 L water for boiling the noodles
25 ml Cooking Oil
50g mustard greens
For the spice paste:
2 g Salt
20 g Garlic
30 g Shallots
10 g Candlenut
7 g Turmeric
5 g Ginger
10 g Coriander
1 Lemongrass stalk, smashed
2 Bay Leaves
3 Lime Leaves
200 ml Cooking Oil
For the sauce:
15 g Celery, cut into 2 cm wide slices
100 ml Soy Sauce
30 ml Water
3 tbsp Sugar
For the mushroom chicken topping:
500 g Chicken Breast Fillets, diced into 2 cm cubes
5 tbsp Soy Sauce
4 cloves Chopped Garlic
10 g Ginger, smashed
200 g Mushroom, cut into quarters
¼ tsp White Pepper Powder
1 tbsp Sugar
5 g Chicken Powder
1 tbsp Oyster Sauce
4 tbsp Sweet Soy Sauce
100 ml Water
15 g Fried Shallots
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.
In a pot of boiling water, blanch the noodles and mustard greens. Remove and drain excess water.
In a serving bowl, pour 2 tbsp of the fragrant oil and 1 ½ tbsp of the special soy sauce.
Place the noodles in the bowl and mix well to combine with the sauce.
Top with the mushroom chicken topping and mustard greens.
Garnish with fried shallots.
Optional: serve with chili sauce on the side.