Main Ingredients

1 chicken thigh meat 2 eggs

3 fungus 5 mushrooms

15g cauliflower

Supplements

2 tablespoons of soy sauce (30ml) chopped scallions

6 tablespoons of water starch (90ml) 2 tsp of salt ( 10g)

Sugar 1 teaspoon (5g) Ginger 2 slices

Steps to make marinated noodles

1. Boil water in a pot, add ginger slices, add boneless chicken thighs, skim off the floating powder, and then reduce the heat to medium to simmer slowly until the chicken is fully cooked through (penetrate with chopsticks), then remove and let it cool.

2. Shred the chicken by hand and set aside. Soak the dried fungus, yellow cauliflower, and dried shiitake mushrooms in cold water and set aside. After the fungus is soaked, gently rub off the sand on the top and cut off the hard part at the bottom. Slice the fungus into chicken threads of the same thickness as the chicken. Soak the shiitake mushrooms, gently squeeze out some of the water and cut into small cubes. The yellow flowers cut into 4 cm long small section.

3. Beat the eggs with chopsticks to make an egg wash. Pour a moderate amount of oil into the pot, heat to 70%, pour in the shredded fungus, diced mushrooms, yellow cauliflower and stir fry together to get the flavor, then pour in the hot water does not exceed the material, cover and cook on medium heat for 10 minutes.

4. Add salt, soy sauce and sugar. Change to high heat to thicken the sauce (one hand take the water starch and slowly pour it in a circle along the perimeter of the pot, the other hand take the spatula and slowly push it while pouring in the water starch). When the marinade in the pot becomes thick, pour the egg mixture in a circle slowly, and use a spatula to push from the bottom to the top, so as not to thicken the marinade stick to the bottom of the pot.

5. Sprinkle with chopped green onion and pour over the cooked noodles.

How to make marinated noodles

Tips

**Rub the fungus gently with your hands to identify whether there is still sediment, when you feel that there are particles, not smooth, add two tablespoons of dry cornstarch on the fungus, scrub a few times, and then rinse it with water.

**The water used to soak the fungus or mushrooms can be precipitated and used instead of the water used to make the marinade.

**Be careful to stir the water starch before pouring it in to prevent it from settling.

**To make the marinara noodles, you can thicken the gravy first in step (4) and then dump the eggs in. You can also dump the eggs first, then thicken the sauce.