Ingredients : Serves 4-6

Preparation:

• Remove all bones from the pigeon. Cut pigeon meat, pork and chicken liver into small cubes.

• Put in bowl, marinade with soy sauce, salt, egg yolk, cornstarch and sugar. Let stand for 10 minutes.

• Soak dried mushrooms in warm water, discard stem, chop into small cubes.

• Heat oil very hot, deep fry the rice noodles until puffed and golden (only 3 seconds each side). Remove and let cool, then crush fine.

• Use 3 tablespoons heated oil to fry the pigeon, pork and chicken liver mixture until well done (about  3 minutes). Remove to bowl.

• Heat another 3 tablespoons oil in fry pan, add chopped onion, fry one minute, add mushrooms, and water chestnuts.

• Stir fry another minute over high heat.

• Add meat mixture, green peas and seasoning sauce. Stir until mixed thoroughly. Pour over the fried rice noodles.

• Serve with lettuce leaves, cut into 2 1/2 inches round pieces, which will be used to wrap around the meat and noodle mixture.