How to make:

1. For the noodles: Dissolve yellow food coloring (tartrazine) and CMC, then stir until well mixed.
2. Dissolve salt and alkaline in the CMC solution, stir until fully dissolved.
3. Pour the CMC mixture into the KANTIL wheat flour while mixing until evenly combined.
4. Place the dough in a plastic bag and let it rest for about 10 minutes.
5. Roll the dough thin using a noodle machine several times until smooth.
6. Cut the noodle sheet into 0.9 mm thickness using a noodle cutter to create wavy noodles.
7. Steam the noodles in a steaming cabinet for 3 minutes at 2 psi and 100°C.
8. Cut the noodles into 75 g portions.
9. Shape the noodles as desired or form them into basket-like shapes.
10. Fry in moderately hot oil for about 90 seconds or until golden brown.
11. For serving: Heat the oil, sauté onion and garlic until fragrant. Add chicken, shrimp, and squid. Stir until the color changes.
12. Add snow peas, caisim, carrot, broccoli, and straw mushrooms. Stir-fry until half-cooked. Add oyster sauce, salt, and pepper. Mix well.
13. Pour in the water and bring to a boil. Add the sago starch solution, stir until the sauce thickens and bubbles. Add the beaten egg, stir to form strands. Add leeks and sesame oil, mix well.
14. Pour the sauce with the vegetables over the fried noodles.

Yield: 5 servings.

(ast/qlb)