| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Ready stead, Emp | 1 | servings | |
INGREDIENTS
| 250 | g | Medium egg noodles |
| 50 | g | Butter |
| 2 | tb | Olive oil |
| 300 | g | Pigs live; trimmed, cut into |
| ; strips | ||
| 70 | g | Mushrooms |
| Dsp finely chopped fresh ginger | ||
| 3 | Finely chopped spring onions | |
| 1 | tb | Chopped fresh chervil |
| A few drops of Tabasco | ||
| 1 | tb | Dijon mustard |
| Dsp white wine vinegar | ||
| 4 | fl | Double cream |
INSTRUCTIONS
1 Cook the noodles in boiling water until just al dente. Heat a wok and add 25g butter and 1 tbsp oil. Add the liver and cook quickly over a high heat for 1-2 minutes until just sealed. Remove from the wok and keep warm. 2 Add the remaining oil to the wok and fry the mushrooms, ginger and 1/2 spring onions for 2-3 minutes. Drain the noodles and put back in the pan with the leftover butter, spring onions and chervil. 3 Put the back in the pan with the ginger and spring onion mix. Add the Tabasco, Dijon, vinegar and cream, boil, reduce and thicken slightly. Serve the liver on a pile of noodles. Converted by MC_Buster. Per serving: 625 Calories (kcal); 68g Total Fat; (95% calories from fat); 3g Protein; 4g Carbohydrate; 109mg Cholesterol; 604mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 13 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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