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500
g
1/2
cup
500
g
1
1
5
5
cloves
2
tablespoons
1/4
2
stalks
1/4
5
6
4
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Egg
noodles
Oil
Chicken meat
Chicken liver
Chicken gizzard, parboiled
Medium onions, chopped
Garlic, chopped
Soy
sauce
Cabbage, shredded
Celery, sliced and shredded
White Chinese cabbage, shredded
Dried Chinese Mushrooms, soaked and sliced
Spring onions, finely sliced
Eggs, beaten
Salt and pepper to taste.
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Method :
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Soak the
noodles in warm water while bringing water to the boil in a large
saucepan.
-
Add drained
noodles and cook until just tender.
-
Drain and
spread on large dish or tray.
-
Pour 2
tablespoons oil evenly on noodles and toss gently.
-
This prevents
noodles sticking to each other and gives a glossy appearance.
-
Finely slice
chicken meat, liver and gizzard.
-
Heat oil in
wok.
-
Fry onions and
garlic till soft.
-
Add meat, liver
and gizzard and fry.
-
Add soy sauce,
cover and simmer gently till meat is tender.
-
Add shredded
vegetables and continue frying and tossing till done.
-
Remove from wok
and set aside.
-
Put noodles in
wok, toss gently for about 3 minutes and remove.
-
In the same
wok, scramble the eggs, adding a little oil if necessary.
-
Add salt and
pepper to taste.
-
When ready to
serve, spread noodles on dish first, then cover with meat and
vegetables.
-
Garnish with
scrambled eggs.
-
Serve hot or
cold.
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