Noodles With Vegetables And Meats
|Canned bamboo shoots slices||5|
|Pigs liver||2 Tablespoon|
|Pork roast||2 Tablespoon|
|Pigs heart||2 Tablespoon|
|Canned awabi slices||5|
|Peanut oil||2 Tablespoon|
|Chicken stock||1⁄4 Pint (5/8 Cup)|
|Ginger sherry||1 Teaspoon|
|Soy sauce||1⁄2 Teaspoon|
|Cold water||1 Tablespoon|
Drop noodles into boiling water and boil for 7-10 minutes.
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'.