BRIDGE CROSSING NOODLES

Ingredients :
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

Method :

Blanch the spinach or rape briefly in boiling water, drain and set aside. Mix the rice wine, ginger, 1/8 tsp of salt, and the soy sauce into the marinade. Slice the chicken, fish, and prawns very finely. Spread out on a serving platter and add the marinade. Let stand. Heat a pot of water to boiling and add the noodles. Bring back to a boil and cook uncovered until they are soft, about 4 minutes for dried noodles and 2 minutes for fresh ones. Drain in a colander and lay the vegetable on top. 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. Bring to a fast boil for 1 minute. Pour the meat and noodles into the boiling hot broth. They will cook instantly. Stir and serve in individual bowls.