Wash the pork liver then pat dry the and season with salt,

In a frying pan heat Canola cooking oil then Fry the pork liver in batches for 1 to 2 minutes each side, set aside until cool.

When the Pork Liver cool down slice thinly.

Wash egg noodles then soak with warm water for about 5 minutes, drain and set aside.

In a large pot saute the garlic and onion for 1 minute

Add in the Kikiam or Chinese sausage, stir for 3 minutes until cooked.

Add in the pork and continue to stir fry to cook for 3 minutes or until pork is golden brown.

Season with salt and pepper to taste.

Next add in about 2 liters of water or half full of the sauce pan.

Bring to a boil and simmer for 5 minutes, remove scam that floats.

Add in the egg noodles and continue to simmer for 8 minutes or until the noodles are soft but firm, you can add more water if necessary.

dissolved cornstarch in 1/3 of water then add it to the sauce to thicken it ,

Add in the sliced fried pork liver, carrots and cabbage.

Pour in the beaten egg while slowly stirring the noodles, cook for another minute.

Serve immediately while steaming hot, garnish with fried garlic, sliced hard boiled eggs and scallions.

Add crushed fresh red chili peppers for garnish if you want spicy Lomi