Low-Salicylate Fried Noodles

Ingredients:

1. 500gm of fettuccine (I can take only the Barilla brand)
2. 200gm of prawns (seasoned with sea-salt)
3. 300gm of minced chicken (seasoned with sea-salt)
4. 2 chicken liver
5. 300gm of mung bean sprouts
6. A handful of garlic and shallots (cut into thin slices)
7. 2 tablespoons of sunflower oil
8. Sea-salt
9. Brown sugar

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Put fettuccine into a pot of boiling water. Add some salt to the water. Boil until soften. Drain the water. Leave fettuccine aside.

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4 large eggs (to be cooked separately)
I made omelet and tore them into pieces to garnish the fried noodles.

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1. Pour the oil into a heated wok or pot.

2. Add the garlic and shallots and stir until slightly browned.

3. Add the minced chicken and liver and fry until almost well-done.

4. Then add the prawns and mung bean sprouts.

5. Fry until prawns are cooked and bean sprouts are softened.

6. Add the fettuccine.

7. Then add the sea-salt and brown sugar to taste.

8. Mix all ingredients throughly and stir-fry for another 5 minutes.

9. Once it is done, scoop the noodles up onto a large plate and garnish with the omelet.

10. Serve warm.

Bon appétit!