Mian Xian (Taiwanese Noodles)

Finely chop the green onion. Slice the chicken breast thinly, season with salt and pepper, and coat with potato starch.

Set up two pots: one for boiling somen, one for the broth.

Once the broth pot boils, add katsuobushi to make dashi, then season with Soumi Shantan, oyster sauce, soy sauce, sugar, and grated ginger.

When the somen pot boils, add the starch-coated chicken breast and remove once cooked through.

In the same pot, cook the somen briefly — well short of package time — and rinse off the starch with running water. Use warm water since the dish is served warm.

Add the somen to the broth pot, then add the potato starch slurry gradually before it boils to thicken to your liking.

Stir in the five-spice powder.

Plate the noodles and top with the cooked chicken, aromatic oil, fried onion, and chopped green onion.