Chinese Noodles Recipes - Noodles with Vegetables and Meats Recipe

Ingredients

• 2 oz. long life noodles

• 2 Chinese mushrooms

• 4-5 slices canned bamboo shoots

• 2 tablespoons pig's liver

• 1 chicken liver

• 2 tablespoons lean roast pork

• 2 tablespoons pig's heart

• 4-5 slices canned awabi

• 2 tablespoons peanut oil

• 1 pint (U.S. 5/8 cup) chicken stock

• good pinch each salt, sugar and (M.S.G.)

• 1 teaspoon ginger sherry

• 1/2 teaspoon soy sauce

• 2-3 sprigs watercress

• 1 good teaspoon corn-flour

• 1 tablespoon cold water

• 1 onion 'flower'

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Method:

1. Drop noodles into boiling water and boil for 7-10 minutes. Slice mushrooms. Cut bamboo shoots into not too thin strips. Cut the livers, pork and heart into thin strips and the awabi into wider ones.

2. Place each separate from the others on a large plate. Heat 1 tablespoon of the oil. Lower the drained noodles into in and turn them around as they cook for 3-4 minutes. Arrange them in a circle in a heated dish and keep them hot.

3. Add the remaining oil to the pan and cook the mixed meats in it for 2 minutes. Add the mushrooms, bamboo shoots, awabi and stock and bring to the boil. Next, add the seasonings, sherry, soy sauce and watercress and boil for 1 minute.

4. Blend the corn-flour with the water and stir it into the boiling mixture. Continue to stir while cooking for 1 1/2 minutes. Place the mixture on top of the hot noodles and garnish with the onion 'flower'.