Chicken Livers With Fried Noodles
|Fine egg noodles||1⁄2 Pound|
|Cooking oil||2 Tablespoon|
|Chicken livers||1 Pound|
|Diced celery||2 Tablespoon|
|Sliced green onion||2 Tablespoon|
|Chicken bouillon||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Teaspoon|
Cook noodles in boiling salted water until tender.
Drain, rinse with cold water, and chill.
Heat 2 tablespoons oil in heavy skillet, add noodles and 1/2 teaspoon salt, and cook noodles, stirring, for 6 minutes.
Remove to a heated platter and keep warm.
Add more oil to skillet, if necessary, to make 2 tablespoons.
Saute chicken livers, celery, and onion, stirring, for 5 minutes.
Season with pepper.
Add bouillon, cover pan, and simmer for 5 minutes.
Mix together cornstarch, water, and soy sauce.
Add slowly, stirring, and cook until thickened.
Serve on noodles.