Crossing-the-Bridge noodles is easy ro make at home
*9 oz (250g) very fine Chinese noodles
*1 oz (25g) spinach or rape
*2 oz (50g) boneless chicken breast
*2 oz (50g) fish filet, skinned
*2 oz (50g) shrimps or prawns, shelled
*1/2 tsp rice wine
*1/8 tsp fresh ginger, chopped
*1/8 tsp salt, or to taste
*1/8 tsp soy sauce
*6 cups (1,500 ml) chicken broth
*5 tbsp chicken fat
Directions:
1. Blanch the spinach or rape briefly in boiling water, drain and set aside.
2.Mix the rice wine, ginger, 1/8 tsp of the salt, and the soy sauce into a marinade. Slice the chicken, fish and prawns so they are paper-thin. Spread out on a serving platter and add the marinade. Let stand.
3.Boil a pot of water and add the noodles. Bring back to a boil and cook the noodles, uncovered, until they are soft (about four minutes for dried noodles and two minutes for fresh ones). Drain in a colander and lay the vegetable on top.
4.Bring the chicken broth to a boil in a saucepan and add the MSG, the remaining 1R tsp of salt and the chicken fat. Bring to a fast boil for one minute. Transfer to a tureen and bring to the table with the platter of meats and the colander of noodles.
5.Place the meat and noodles into the boiling broth, They will cook instantly. Stir and serve in individual bowls.
