Heat water to make broth, cook over high heat until it boils.
Heat sesame oil, sauté onions and shitake mushrooms until brown.
After that, put it in boiling water and other ingredients.
Cook until the water content is partially reduced. Turn off the fire and finely filter.
Cut the Tilapia filet into cubes, add the lime juice. Set aside temporarily.
Heat 5 tablespoons of onion oil, sauté the ground spices until fragrant.
Add some of the sliced spring onions and the tilapia pieces. Mix slowly.
Then add fish sauce, Worcestershire sauce, salt, ½ tsp pepper, granulated sugar, flavoring, broth, and 3 tbsp sesame oil. Mix slowly. Cook until the water recedes, turn off the fire
Boil the noodles in boiling water for 2-3 minutes, then remove and drain for a moment.
Place the noodles into a large bowl, add soy sauce, ground pepper, onion oil, sesame oil and 50 ml of broth. Mix until well blended.
Divide evenly into 2 bowls, top with tilapia, pak choy, bean sprouts, and green onions.
Prepare 2 more bowls, add a few slices of green onion and then pour the sauce over it. Serve Tilapia Noodles with chili sauce.