For the shallot and garlic oil, heat the cooking oil and fry the shallot and garlic until golden brown. Strain the oil, set aside the fried shallot and fried garlic for later use.

Marinate the chicken with all ingredients (B) for 30 minutes before roasting it in the oven at 180 °C for 20 minutes or until chicken in fully cooked. Set it aside to cool and slice it.

For the noodles, in a bowl, whisk together the shallot and garlic oil, sweet soy sauce, dark soy sauce and white pepper powder. Add in the noodles and stir well until well coated. Season with AJI-NO-MOTO® and salt.

For the soup, heat oil, saute minced ingredients with lemongrass, cinnamon stick, star anise and cloves until well brown and the aromatic smell rises.

Add in the beef and water, let it boiled until the meat is tender. Take the meat out and thinly slice it and set aside.

Add in spring onion to the soup and season it with AJI-NO-MOTO® and salt.

To assemble the noodle, place the coated noodle in a plate top with thinly sliced beef, sliced red roasted chicken, bak choy, fried shallot and garlic and sprinkle with sliced spring onion. Serve it together with the beef broth soup.

With the application of AJI-NO-MOTO®, it is able to reduce about 24% of sodium while maintaining the same deliciousness of the dish.