How to Make :

1. Instant Noodles : Dissolve tartrazine in water, add CMC, and stir until well mixed. Dissolve salt, Na2CO3, K2CO3, and STPP in the CMC solution and mix well
2. Pour the flour into a mixing bowl and gradually add the salt solution while stirring at medium speed for 2 minutes. Scrape the bowl and continue mixing at medium speed for 5 minutes. Place the dough in a plastic bag
3. Thin the dough using a noodle machine until the roll gap thickness reaches 12. Cut the dough into noodle shapes and wave shapes, steam, weigh the noodles to 75 grams, fold in half, and place in a noodle mold.
4. Fry in oil at 150°C for 90 seconds using a deep fryer. Cool and set aside.
5. Filling : Sauté the ground spices with bay leaves and kaffir lime leaves until fragrant and cooked. Add the chicken and stir until the chicken changes color or is fully cooked.
6. Add water, salt, sugar, and broth powder. Pour in coconut milk and continue cooking until almost dry, leaving about 2 tablespoons. Adjust the seasoning, cool to room temperature, and set aside.
7. For the noodles : Soak 3 pieces of noodles in warm water until semi-soft, then drain.
8. In a bowl, beat the eggs, add the green onions, noodles, and cooked chicken. Add salt and broth powder, then taste for seasoning.
9. Wrap with banana leaves and secure both ends with sticks, or you can use staples.
10. Steam until cooked, then grill on a skillet. Serve with peanut sauce or chili sauce

Makes 45 pieces