1 Cook the noodles in boiling water until just al dente. Heat a wok and add 25g butter and 1 tbsp oil. Add the liver and cook quickly over a high heat for 1-2 minutes until just sealed. Remove from the wok and keep warm. 2 Add the remaining oil to the wok and fry the mushrooms, ginger and 1/2 spring onions for 2-3 minutes. Drain the noodles and put back in the pan with the leftover butter, spring onions and chervil. 3 Put the back in the pan with the ginger and spring onion mix. Add the Tabasco, Dijon, vinegar and cream, boil, reduce and thicken slightly. Serve the liver on a pile of noodles. Per serving: 625 Calories (kcal); 68g Total Fat; (95% calories from fat); 3g Protein; 4g Carbohydrate; 109mg Cholesterol; 604mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 13 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1187g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2137 (70%)|
|Amt Per Serving||% DV|
|Total Fat 237.4g||317 %|
|Saturated Fat 140.2g||701 %|
|Monounsaturated Fat 70.6g|
|Polyunsanturated Fat 12.5g|
|Cholesterol 975.1mg||300 %|
|Sodium 867mg||30 %|
|Potassium 1246.1mg||33 %|
|Total Carbohydrate 195.5g||57 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 185.6g|
|Protein 49.1g||70 %|
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Calories per serving: 3070
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