Recipe by Iceland
This dish is wonderful as it is very nutritious, cheap on your wallet and so easy to prepare! It will be a kid pleaser as well, just omit the red pepper flakes. If you are hungry right now and want a delicious meal for your family, this is the thing you should cook tonight. But watch out! Though spider webs are easy to get you do not want to mess up with some Zombies, do you? So click here, listen to the theme song of your newest must try recipe and: Happy Cooking! http://www.youtube.com/watch?v=NvR60Wg9R7Q&ob=av3n.
Top Review by CJAY
I made this as directed and served it in chinese soup bowls with chopsticks. It was pleasantly surprising. I used chinese egg noodles. The liver was nice and tender and went well with the rest of the ingredients. Thanks for sharing. Good luck in the contest.
- 1 teaspoon olive oil
- 1 purple cabbage, shredded (dried spider webs)
- 3⁄4 lb beef liver, sliced
- salt & pepper
- 1 cup 10% cream
- 1 (8 ounce) package egg noodles
- 1⁄4-1⁄2 teaspoon red pepper flakes, as you like
Directions See How It's Made
- Heat the olive oil in your wok.
- Add the red cabbage and the dried spider webs for 2 minutes.
- Add liver.
- Spice with pepper and salt when the liver got a little brownish.
- Train your multi tasking skills and heat up as much water as you will need in order to prepare your egg noodles. There should be some words regarding that topic on your noodle package.
- Reduce heat and stir in the cream.
- Put the heat completely down and cover your wok with a matching lid or the zombies will come tonight and get you.
- The water should be boiling by now.
- Prepare the noodles like your package says while the liver is resting in its bed of roses.
- When the noodles are ready, drain and add them to the liver wok.
- Stir once.
- I prefer to serve the dish first into asian style bowls, sprinkle with freshly grounded red pepper flakes and eat with chop sticks (aka. Zombie swards).