375 g Dry noodles
2 tablespoons Soy sauce
1 1/2 tablespoons Sesame oil

Marinade A:
125 g Pork, shredded
1/2 tablespoon Soy sauce
1 teaspoon Cornstarch

Marinade B :
125 g Shrimps, shelled and de-veined
1 teaspoon Cornstarch
1/4 teaspoon Salt

1 Chicken liver, sliced
1 Chicken gizzard, sliced
4 Dried black mushrooms, soaked and drained. Discard stems and shred.
60 g Canned bamboo shoots, drained and shredded
500 ml Chicken stock
2 dessert spoons Cornstarch, blended with 2 tablespoons water
60 g Spinach , cut into 4 cm lengths
1 stalk Spring onion (scallion), cut into 4 cm lengths
10 tablespoons Cooking oil

Bring a pot of water to the boil. Add noodles and cook for 3 minutes. Remove and plunge into cold water. Drain well. Add 1 tablespoon soy sauce and 1 tablespoon sesame oil to noodles and mix well. Heat 4 tablespoons cooking oil in pan and add noodles. Fry till the underside is brown, about 3 minutes. Turn noodles over, add 2 tablespoons oil around the edges and fry till other side is also browned. Dish up. Heat remaining cooking oil in pan and stir fry pork shreds till color changes. Drain into pan and keep aside. Reheat the oil and stir fry shrimps till pink. Add chicken liver, gizzard, mushrooms, bamboo shoots, stock and remaining soy sauce. Bring to the boil, then thicken with cornstarch paste. Mix in spinach, spring onion and fried pork shreds. Add remaining sesame oil. Dish up mixture over fried noodles and serve immediately.

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