Prepare the mushrooms: cut the root off shimeji and separate. Slice king oyster mushroom into 1cm pieces. Thinly slice the onion.

Cut chicken into bite-sized pieces and season with salt and pepper.

Boil water in a pot, add salt and cook macaroni according to package instructions. Drain well.

Heat butter in a frying pan over medium heat. Cook chicken skin-side down until browned on both sides. Add mushrooms and onion, sauté until softened.

Add flour to the pan and cook until no longer powdery. Gradually add soy milk, stirring until slightly thickened. Season with salt.