Crispy Noodles with Gravy

Bring a large pot of water to a rolling boil. Add the Fresh egg noodles and blanch for 30 seconds until just softened. Drain immediately and rinse under cold water to stop cooking. Toss the noodles with a small amount of Vegetable oil to prevent sticking, then spread them out on a clean towel to air dry for at least 30 minutes.

In a wok or deep skillet, heat the Vegetable oil for deep frying to 180°C (350°F). Carefully add half of the dried Fresh egg noodles, spreading them into a flat cake. Fry for 3-4 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining Fresh egg noodles. Set aside the crispy noodles.

Prepare the gravy ingredients: Slice the Chicken breast thinly. Chop the Bok choy. Peel and slice the Carrot thinly. Rehydrate the Dried shiitake mushrooms in hot water for 20 minutes, then squeeze dry and slice. Mince the Ginger and Garlic. Slice the Scallions into 2-inch lengths. In a small bowl, combine the Cornstarch with 30g cold water to create a slurry.