Ingredients Jump to Instructions ↓

  1. 4-6 375 g 2 tablespoons 1 1/2 tablespoons Marinade A:

  2. 125 g 1/2 tablespoon 1 teaspoon Marinade B :

  3. 125 g 1 teaspoon 1/4 teaspoon 1 1 4 60 g 500 ml 2 dessert spoons

  4. 60 g 1 stalk

  5. 10 tablespoons 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

  6. 2 tablespoons water Spinach , cut into 4 cm lengths Spring onion (scallion), cut into 4 cm lengths Cooking oil

Instructions Jump to Ingredients ↑

  1. : 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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