BRIDGE CROSSING NOODLES

BRIDGE CROSSING NOODLES

9 oz (250 g) very fine Chinese Egg noodles

2 oz (50 g) boneless chicken breast

2 oz (50 g) shrimps or prawns, shelled

1/8 tsp fresh ginger, chopped

1/8 tsp soy sauce

5 tbsps chicken fat

1 oz (25 g) spinach or rape

2 oz (50 g) fish fillet, skinned

½ tsp rice wine

½ tsp salt to taste

6 cups (1500 ml) chicken broth

½ tsp MSG

1. Blanch the spinach or rape briefly in boiling water, drain and set aside.

2. Mix the rice wine, ginger, 1/8 tsp of salt, and the soy sauce into the marinade.

3. Slice the chicken, fish, and prawns very finely.

4. Spread out on a serving platter and add the marinade. Let stand.

5. Heat a pot of water to boiling and add the noodles.

6. Bring back to a boil and cook uncovered until they are soft, about 4 minutes for dried noodles

and 2 minutes for fresh ones.

7. Drain in a colander and lay the vegetable on top.

8. Bring the chicken broth to a boil in a saucepan and add the MSG, the remaining ½ tsp of salt,

and add the chicken fat.

9. Bring to a fast boil for 1 minute.

10. Pour the meat and noodles into the boiling hot broth. They will cook instantly.

11. Stir and serve in individual bowls.