Put the flour, oil, water and salt together and mix, because the water is more, you can use chopsticks to mix and then knead by hand. After mixing, set aside the dough for an hour and set aside.
Make the filling. Cut the chicken into small slices or dices, add green onion and ginger, add other seasonings, and mix well.
Stir fry the shortening. You can slightly more oil, put the noodles, salt in a bowl, when the oil is hot, pour into the bowl, mix well, set aside.
After the dough has risen, roll it out into a thin sheet, and if it's too sticky, you can put in some dry flour. Then pour the cooled shortening over it and spread it well.
Roll up the shortening sheet, cut it into six equal pieces, and pinch the ends together.
Flatten the sections and set aside for five minutes.
Roll out the dough, pinch it up like a bun, put the pleated side underneath and press it flat.
Brush the top of the yakisoba with water, sprinkle the sesame seeds on top, and press down to prevent them from falling off too easily. You can try to flatten the pastry as much as you can, and it will fluff up when it's baked.
Preheat the oven at 200 degrees for five minutes. The top layer, bake 20 minutes. You can adjust the time according to the temperature of your oven, and always look at the color to increase or decrease the time.
Crispy burrito, success!