Chinese vegetable noodles

Ingredients for 4 servings:

• ½ iceberg lettuce
• 1 onion(s)
• 4 garlic cloves
• 100 g chicken liver(s)
• 1 veal escalope
• 4 slice(s) ham, thin raw
• 2 small carrots
• 250 g Chinese egg noodles (Mi noodles)
• 1 tbsp butter
• 200 ml broth
• 3 tbsp soy sauce
• 2 tbsp oil (peanut oil)
• salt and pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

can be cooked well in a wok

Cook the noodles according to the basic recipe. Clean and wash the iceberg lettuce and cut into thin strips. Peel and finely chop the onion and garlic. Cut the chicken liver, veal escalope, and ham into thin strips. Peel and coarsely grate the carrots. Melt the butter in a wok or pan and sauté the onions and garlic. Add the carrots and iceberg lettuce. Stir-fry over medium heat for about 3 minutes. Pour in the stock and soy sauce. Season the vegetables with salt and pepper. Heat peanut oil in a second pan. Fry the chicken liver, veal, and ham until crispy. Season well with salt and pepper. Mix the noodles with the vegetables, arrange on a warmed platter, and arrange the meat pieces on top.