Ingredients
150 g (about 1 1/4 cups) all-purpose flour, 80 g (about 1/2 cup) spicy kimchi strips, 30 g each shiitake mushroom strips and enoki mushrooms, 2 egg whites, 1 egg yolk.
Seasonings
50 g scallion segments, 1/2 tablespoon salt, 1 teaspoon each of MSG, chicken bouillon powder, and premium light soy sauce, 2 teaspoons sesame oil, 3 tablespoons vegetable oil.
Steps
1. Place the flour in a bowl, add salt, egg whites, and water to form a dough, let it rest, then roll it out into a thin sheet, cut into thin strips, boil until cooked, and drain.
2. Heat vegetable oil in a wok or pan over medium-high heat, add scallion segments and stir-fry until fragrant, then add the sliced shiitake mushrooms and enoki mushrooms, stir-fry to combine, pour in a small amount of water and bring to a boil.
3. Season with salt, MSG, chicken bouillon, soy sauce, and sesame oil, then pour over the noodles in the bowl. Top with the cooked egg yolk and arrange the spicy pickled cabbage on the side.