Pan-Fried Noodles With Chicken Livers
|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|
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.