Instructions: 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.

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