Ingredients
1000 g (about 2.2 lbs) all-purpose flour, 5 eggs, 200 g (about 3/4 cup) water, 50 g (about 1.75 oz) each of shiitake mushrooms, chicken, squid, and winter bamboo shoots, and chicken broth as needed.
Seasonings
150 g (about 2/3 cup) vegetable oil, white pepper and fine salt to taste.
Instructions
1. Stir-fry the shiitake mushrooms, chicken, squid, and winter bamboo shoots until cooked, then set aside.
2. Beat the eggs until smooth, then add water and flour, mixing well to form a dough. Roll the dough into a thin sheet with a rolling pin, cut it into noodles, and set aside. Deep-fry the noodles in vegetable oil until cooked through, then remove from the pan.
3. Add the deep-fried yi noodles, chicken broth, and salt to a pot and cook for 6–7 minutes. Transfer to a soup plate, sprinkle with the toppings and white pepper, and serve immediately.