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Pan-Fried Noodles With Chicken Livers

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These Pan-Fried noodles with Chicken Livers are a desire ! Just try out these crispy brown noodles and chicken livers dish for your next meal and let me know if you agree with me! Your suggestions for these Pan-fried noodles with chicken livers are welcome !
Ingredients
  Thin noodles 1⁄2 Pound
  Oil 2 Tablespoon
  Chicken livers 1 Pound
  Chopped celery 1⁄4 Cup (4 tbs)
  Chopped onions 1⁄4 Cup (4 tbs)
For thickening
  Cornstarch 2 Tablespoon, mixed with 4 tablespoons water
  Water 4 Tablespoon, mixed with cornstarch
  Soy sauce 2 Teaspoon
Directions

Boil the noodles in a generous amount of water for 10 minutes.
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.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Saute
Dish: 
Noodle
Ingredient: 
Chicken
Interest: 
Party

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