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Kaukswe Kyaw,mixed Fried Noodles

burma, chicken, pasta

500 gm egg noodles
1/2 cup oil
500 gm chicken meat
1 chicken liver
1 chicken gizzard, parboiled
5 medium onions, chopped
5 cloves garlic, chopped
2 tablespoon soy sauce
1/4 cabbage, shredded
2 stalks celery, sliced and
1 shredded
1/4 white chinese cabbage,
1 shredded
5 dried chinese mushrooms,
1 soaked and sliced
6 spring onions, finely sliced
4 eggs, beaten
1 salt and pepper to taste

Soak noodles in warm water while bringing water to the boil in a large saucepan. Add drained noodles and cook until just tender. Drain and spread on large dish or tray. Pour 2 tablespoons oil evenly on noodles and toss gently. This prevents noodles sticking to each other and gives a glossy appearance. Finely slice chicken meat, liver and gizzard. Heat oil in wok. Fry onions and garlic till soft. Add meat, liver and gizzard and fry. Add soy sauce. Cover and simmer gently till meat is tender. Add shredded vegetables and continue frying and tossing till done. Remove from wok and set aside. Put noodles in wok, toss gently for about 3 minutes and remove. In the same wok, scramble the eggs, adding a little oil if necessary. Add salt and pepper to taste. When ready to serve, spread noodles on dish first, then cover with meat and vegetables. Garnish with scrambled eggs. Serve hot or cold. Copyright 1995 by Raphael Meyer, American Asian Kashrus Services

Yield: 4 servings

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