Dried black mushrooms, soaked and drained. Discard stems and shred.
Canned bamboo shoots, drained and shredded
Chicken stock
Cornstarch, blended with 2 tablespoons water
Spinach , cut into 4 cm lengths
Spring onion (scallion), cut into 4 cm lengths
Cooking oil
Method :
Bring a pot of water to the boil. Add
noodles and cook for 3 minutes. Remove and plunge into cold water. Drain
well.
Add 1 tablespoon soy sauce and 1
tablespoon sesame oil to noodles and mix well.
Heat 4 tablespoons cooking oil in pan and
add noodles. Fry till the underside is brown, about 3 minutes. Turn
noodles over, add 2 tablespoons oil around the edges and fry till other
side is also browned. Dish up.
Heat remaining cooking oil in pan and stir
fry pork shreds till color changes. Drain into pan and keep aside.
Reheat the oil and stir fry shrimps till
pink. Add chicken liver, gizzard, mushrooms, bamboo shoots, stock and
remaining soy sauce.
Bring to the boil, then thicken with
cornstarch paste.
Mix in spinach, spring onion and fried
pork shreds.
Add remaining sesame oil. Dish up mixture
over fried noodles and serve immediately.
