BRIDGE CROSSING NOODLES

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

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