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375 g
2
tablespoons
1
1/2 tablespoons
Marinade A:
125 g
1/2 tablespoon
1
teaspoon
Marinade B :
125 g
1
teaspoon
1/4 teaspoon
1
1
4
60 g
500 ml
2
dessert spoons
60 g
1
stalk
10 tablespoons
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Dry noodles
Soy sauce
Sesame oil
Pork, shredded
Soy sauce
Cornstarch
Shrimps, shelled and de-veined
Cornstarch
Salt
Chicken liver, sliced
Chicken gizzard, sliced
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
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Method :
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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.
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