Mixed Noodles in Stew

Mixed Noodles in Stew

　　To make the dish, mix alkaline with water in the flour, knead repeatedly until smooth, then roll out the dough into as thin a sheet as possible. Cut the sheet into diamond-shaped pieces, sprinkle with starch, and set aside. Dice pork leg meat, ham, pork belly, chicken, fresh bamboo shoots, and mushrooms all into diamond-shaped thin slices. Cut daylily flowers into sections, tear dried wood ear mushrooms into pieces, and beat eggs in a bowl before adding Sichuan salt and setting aside. Place a wok over high heat, add an appropriate amount of water and bring to a boil. Add the noodles and cook until just done, then remove. Heat lard in the wok, stir-fry sweet bean paste, then add the sliced meat. Immediately add ham, pork belly, fresh bamboo shoots, daylilies, mushrooms, and chicken broth. Once it boils, add Sichuan salt, soy sauce, wood ear mushrooms, and minced ginger. When it comes to a second boil, add the noodles, simmer until flavorful, then drizzle in the beaten egg and stir well. Remove from heat, season with MSG, pepper, and chopped scallions. The dish is extremely delicious, rich in nutrition, and makes a great breakfast or late-night snack. (Dachuan)