Noodles With Vegetables And Meats Recipe
Noodles With Vegetables And Meats is an easy to prepare side dish recipe which cannot just escape your guest's attention. Try this amazingly delicious Noodles With Vegetables And Meats, you will surely love to talk about with us.
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
1/4 pint (U.S. 5/8 cup) chicken stock
Good pinch each salt, sugar and Ve-Tsin
1 teaspoon ginger sherry
1/2 teaspoon soy sauce
2-3 sprigs watercress
1 good teaspoon cornflour
1 tablespoon cold water
1 onion 'flower'
Directions
Drop noodles into boiling water and boil for 7-10 minutes.
Slice mushrooms.
Cut bamboo shoots into not-too-thin strips.
Gut the livers, pork and heart into thin strips and the awabi into wider ones.
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.
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.
Blend the cornflour 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'.
Slice mushrooms.
Cut bamboo shoots into not-too-thin strips.
Gut the livers, pork and heart into thin strips and the awabi into wider ones.
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.
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.
Blend the cornflour 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'.
