Boil water in the pot, add chicken and lemongrass, then season with pepper and salt. Cook until the chicken is done, then remove from the pot. Once cooled, place the chicken in a food processor and blend until finely shredded.

Grind the shallot and garlic, then sauté until fragrant. Add the chicken, pepper, and salt. Stir well and cook until the chicken is dry. Remove from heat.

Bring water to a boil, add a little oil, and cook the noodles until done. Drain well. Season with pepper and mushroom stock powder, then mix thoroughly.

Place the noodles in a bowl, add half of the sautéed chicken and KEWPIE Salad Dressing Roasted Sesame, and mix well. Transfer to a serving plate.

Top with green onions, the remaining sauteed chicken, and sliced bird’s eye chilies. Serve.