Long Life Noodles

Rehydrate dried shiitake mushrooms in warm water for at least 30 minutes. Once soft, squeeze out excess water, remove stems, and slice the caps thinly. Set aside.

Slice chicken breast into thin strips. Marinate the chicken breast with 10g of light soy sauce and 10g of Shaoxing wine for 10 minutes.

Bring a large pot of water to a rolling boil. Add fresh egg noodles and cook according to package instructions until al dente. Drain thoroughly and rinse with cold water to prevent sticking, then toss with 5g of sesame oil. Set aside.