How to Make: Saute the garlic until fragrant. Add the sliced mushrooms, cook until wilted. Add the sliced chicken, cook until it changes color. Add ginger, oyster sauce, sweet soy sauce, fish sauce, pepper, mushroom broth, sugar, and sesame oil. Stir. Add water and cook until the dish is cooked and the flavors are absorbed. Boil the noodles until cooked. In a bowl, mix the noodles with fish sauce, soy sauce, sesame oil, garlic oil, pepper, and powdered broth. Stir the noodles and the seasoning until well mixed. Add the sautéed chicken mushroom topping on top. Sprinkle with spring onions. Ready to serve.

How to Make: Sauté garlic and onions until fragrant. Add minced chicken fillet, cook until it changes color. Add soy sauce, sweet soy sauce, oyster sauce, Worcestershire sauce, salt, pepper, and broth powder. Stir until well combined, then add a little water. Adjust the taste. To make the broth, boil water and chicken bones. Season with salt, pepper, and mushroom broth. Cook until boiling. Turn off the stove, set aside. Boil the noodles until cooked, remove, drain, and add a little sesame oil. Boil the mustard greens and enoki mushrooms alternately. Thinly slice the spring onions. Arrange the noodles in a bowl, add a little sautéed chicken oil. Stir well. Add chicken, mustard greens, and enoki mushrooms on top. Source: Diadona.