This fried noodle dish is wonderfully accommodating. To the basic recipe you can add other vegetables, such as mushrooms, tiny pieces of chayote, broccoli, leeks or beansprouts, if you prefer.
450 g (1 lb) dried egg noodles
1 boneless, skinless chicken breast
115 g (4 oz) pork fillet
115 g (4 oz) calves' liver (optional)
2 eggs, beaten
90 ml (6 tbsp) oil
25 g (1 oz) butter or margarine
2 garlic cloves, crushed
115 g (4 oz) cooked, peeled prawns
115 g (4 oz) spinach or Chinese leaves
2 celery sticks, finely sliced
4 spring onions, shredded
about 60 ml (4 tbsp) chicken stock
dark soy sauce and light soy sauce
salt and ground black pepper
deep-fried onions and celery leaves, to garnish
1 boneless, skinless chicken breast
115 g (4 oz) pork fillet
115 g (4 oz) calves' liver (optional)
2 eggs, beaten
90 ml (6 tbsp) oil
25 g (1 oz) butter or margarine
2 garlic cloves, crushed
115 g (4 oz) cooked, peeled prawns
115 g (4 oz) spinach or Chinese leaves
2 celery sticks, finely sliced
4 spring onions, shredded
about 60 ml (4 tbsp) chicken stock
dark soy sauce and light soy sauce
salt and ground black pepper
deep-fried onions and celery leaves, to garnish
method
1. Cook the noodles in salted, boiling water for 3 - 4 minutes. Drain, rinse with cold water and drain again. Set
aside until required.
2. Finely slice the chicken, pork fillet and calves' liver, if using.
Season the eggs. Heat 5 ml (1 tsp) oil with the butter or margarine in a small pan until melted and then stir in the eggs and keep stirring until scrambled. Set aside.
3. Heat the remaining oil in a wok and fry the garlic with the chicken, pork and liver for 2 - 3 minutes, until they have changed colour. Add the prawns, spinach or Chinese leaves, celery and spring onions, tossing well.
4. Add the cooked and drained noodles and toss well again so that all the ingredients are well mixed. Add enough stock just to moisten and dark and light soy sauce to taste. Finally, stir in the scrambled eggs.
5. Serve, garnished with deep-fried onions and celery leaves.
aside until required.
2. Finely slice the chicken, pork fillet and calves' liver, if using.
Season the eggs. Heat 5 ml (1 tsp) oil with the butter or margarine in a small pan until melted and then stir in the eggs and keep stirring until scrambled. Set aside.
3. Heat the remaining oil in a wok and fry the garlic with the chicken, pork and liver for 2 - 3 minutes, until they have changed colour. Add the prawns, spinach or Chinese leaves, celery and spring onions, tossing well.
4. Add the cooked and drained noodles and toss well again so that all the ingredients are well mixed. Add enough stock just to moisten and dark and light soy sauce to taste. Finally, stir in the scrambled eggs.
5. Serve, garnished with deep-fried onions and celery leaves.
serving amount
serves 6 - 8
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