Cook the noodles in water with 1 teaspoon salt until they are firm to the bite. Pour off the water. Lightly season the noodles with 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, salt and pepper.
Cut the shallots into small cubes, press the garlic and slice the mushrooms. Clean and wash the pak choi and leek and cut into pieces.
Peel the skin off the chicken thighs (do not throw the skin away). Boil the chicken legs in approx. 1 liter of water until they are cooked through. Remove the pot from the oven.
Take the chicken legs out of the broth (don`t throw the broth away!). Remove the meat from the bones and cut into small pieces. Return half of the bones to the broth.
Fry the separated skin in a pan with a little oil until the fat comes out. Then take the skin out of the pan (if you like it, you can leave it in).
Fry the shallots and 3/4 of the garlic in the fat in the pan. Add the chicken pieces. Add turmeric, soy sauce, ketjap manis, sesame oil, oyster sauce and coriander powder to the pan. Add about 50 ml of stock (from cooking the chicken legs). Add the mushrooms. Let simmer until there is little sauce left. Season to taste with salt and pepper. Remove from the stove.
Season the broth from cooking the chicken thighs with the remaining garlic, salt and pepper (it should only be slightly salty). Add pak choi and leek and simmer for 3 - 4 minutes. Take it off the stove. Remove the bones from the broth.
Put the egg noodles in a bowl. Place the chicken pieces and pak choi on top of the noodles. Add the broth.
Tip: Wantan, soy bean sprouts and meatballs are also great side dishes. If you like it spicy, you can add chilli sauce.
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