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Pan-Fried Noodles With Chicken Livers Recipe
|Thin noodles||1⁄2 Pound|
|Chicken livers||1 Pound|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped onions||1⁄4 Cup (4 tbs)|
|Cornstarch||2 Tablespoon, mixed with 4 tablespoons water|
|Water||4 Tablespoon, mixed with cornstarch|
|Soy sauce||2 Teaspoon|
Serving size: Complete recipe
Calories 1803 Calories from Fat 548
% Daily Value*
Total Fat 62 g95.5%
Saturated Fat 13.7 g68.5%
Trans Fat 0.4 g
Cholesterol 1755.5 mg585.2%
Sodium 961.7 mg40.1%
Total Carbohydrates 195 g64.8%
Dietary Fiber 9 g36%
Sugars 6.7 g
Protein 110 g220.4%
Vitamin A 1010.4% Vitamin C 141.8%
Calcium 13.9% Iron 253.2%
*Based on a 2000 Calorie diet
Turn into a colander, rinse in cold water and set aside to drain.
When well drained, chill thoroughly in a refrigerator.
Heat a 7 inch skillet with oil; when it is very hot, add half the noodles, and brown on both sides.
Transfer onto a hot serving platter and keep warm.
Repeat with the remainder of the noodles.
Cut the chicken livers into small pieces and put into the oily skillet with celery and onions.
Saute over moderate heat (adding a little more oil if necessary), stirring constantly, for 5 minutes.
Add thickening to the chicken livers, stirring constantly, until the sauce is smooth and thick.
Correct the seasoning, pour over noodles and serve very hot.