1. Set aside the mushroom noodles in threes or twos;
2. Cut two roots of water chestnut into small pieces;
3. Add oil to the pot and cook 80% of the heat, then pour the rice whites and stir-fry for a while;
4. Add the shiitake mushrooms and continue to fry the water;
5. Stir in the noodles and stir well;
6. Season with soy sauce, sugar and five-spice powder;
7. Add half a bowl of water and cook for five minutes;
8. Stir the sauce with chicken essence on high heat;
9. Turn off the heat and serve.
