Mushroom Chicken Noodles with BBQ Pork

300  Gram any egg noddles (fresh or dry)

100 Gram of bak choy and chopped to bite size.

Boil those 2 item above for 8-10 minutes, in different pot than the broth pot.

For the mushroom chicken topping :

1  Lbs of chicken breast fillet ( boil/ steam and cut in to small pieces)

200  Gram any mushroom (I prefer umbrella mushroom)

2 Tbs of oyster sauce

2 Tbs of char siu sauce

1/2 Cup chicken broth

1 Pinch of salt and pepper, garlic powder

1 Tsp of sugar

1 Tbs of light soy

Place little pot on medium high, put the mushroom and leave it in the pot until the remaining water gone. 

Add chicken broth cook it for 5 minutes then add all the ingredients above also the chicken.

And cook until the water is reduce (15 minutes)

Then set a side for serving later on.

The Soup/ Broth

1-2 Dry shitake mushroom (slice thin)

2 box Store bought or home made chicken broth (low sodium)

1 Tbs of salt

1 Pinch of pepper

1/2 Cup chopped spring onion (scallion)

1 Thin slice of ginger/ 1 tsp ginger powder

2 Tbs sesame oil

Meat balls to complete looks of the noodles....lol

Cook all the ingredients above together in big pot on medium heat.

Approx 10 minutes, the turn the heat down very low 

    ( leave it for ready serve)

when its all ready to serve, place all you want or you can see the  picture.

serve around 6 to 8 person

Enjoy trying everyone and thank you for stop by.