• The noodle production process:
• With a large bowl, add 125 grams of water, plus 2 grams of salt and mix well.
• Add 265 grams of flour, stir with chopsticks until the dough looks like this.
• Then pour contents of the bowl onto a clean countertop and knead with your hands.
• Because the water content of the dough is relatively low, it can be done by hand. However, if you insist on continuing with your hands, the dough will get harder and harder, and you will be kneading the dough for quite a while. It is a waste of time. Of course, dough in this state cannot be used directly, this is the time we must come out our secret weapon: the bread machine.
• Throw the dough into a bread machine, put it in the “dough” position, and then let it begin to work tirelessly for you. Because the bread machine uses a paddle, the kneading of the dough is relatively quick, and the toughness of the dough is no longer an issue. After about 30 minutes, it can be taken out. Now, the dough has become very smooth and uniform.
• Place the reconstituted dough on the countertop and press it into a pancake-shape by hand.
• Then fold it back in half, turn, and fold it in half again (like the year-end sale in the mall).
• The above process is repeated two more times (It should only be done twice because the dough will just get harder and harder). Rest for 1-2 minutes (if you are afraid that the dough surface will dry, you can cover it with a bowl or plastic wrap). Then, start rolling out with a rolling pin. Because the dough is harder, it will take some patience to roll it out.
• Roll the dough until it looks around 35 cm (the average thickness of the dough is about 2 mm at this time), and dust a small amount of flour on the top and bottom of the dough.
• Fold the dough until you have 4 layers, and then cut into your preferred width.

The rest of our dish

• Cut the chicken into small, 1cm cubes. Place in a bowl, sprinkle with some white pepper and salt. In a separate, smaller bowl, whisk some egg white and flour to create a batter. Pour onto the chicken and mix until evenly coated. Put aside for 30 minutes to rest.
• Cut the celery and green onions width-wise, and the carrots length-wise
• The mushrooms are cut into 8 equal parts with the head of the mushroom laying flat on the cutting board.
• Preheat the pan for 2 minutes, then add a small amount of vegetable oil. Put the chicken into the pan, stir quickly until the surface of the chicken is an even, golden color. Put the chicken on a plate and set aside.
• Using the same pan, arrange the mushroom in the pan evenly. Sprinkle some salt and pepper for seasoning. Wait until the bottom of the mushrooms are golden, turning them over to continue cooking. When the mushrooms are a golden color on both sides, put on a plate and also set aside.
• Using a deep pot- add water to 1/2 capacity, and bring to a boil. Put the udon noodles in gently. While using a wooden spoon, constantly stir the water in the same direction so noodles also flow with the water, making sure they will not stick together.
• Heat a pan and add a small amount of vegetable oil. Sprinkle in the green onions, stir-fry slightly. Then add the carrot and stir until the carrot is slightly softened with no raw flavor and sprinkle with a little salt for seasoning.
• Finally, put in the fried chicken and mushrooms, stir well until cooked.