Make sure your soup is simmering away.
Bring a medium saucepan of water to boil and cook the noodles in the simmering water following the packet instructions. Dried egg noodles will usually take about 4 minutes but each brand will be different. If you have fresh noodles, this will only take about 1 minute.
Drop the beansprouts in with the noodles in the last 30 seconds, just to scald. Drain and set aside.
It's best to prepare each bowl at a time, moving forward. Divide the minced meat, meat slices and liver into 4 small bowls and top with a generous ladle of the simmering soup, stirring slightly to break up the minced pork/chicken. Set aside. This step will semi cook the meat.
Make the sauce now in each large serving bowl.
Divide the noodles and beansprouts amongst the 4 bowls with sauce.
Mix the noodles, beansprouts and sauce well.
Drop your meat and fishballs into the simmering soup.
Place individual portions (one bowl) of the minced meat, meat slices and liver into a deep skimmer or heatproof fine sieve and lower it into the simmering soup and cook for 1 minute, stirring the minced pork/chicken with chopsticks while still in the soup to break the clumps up.
Top the noodles with the cooked meat. Do the same with the other 3 portions.
Scoop out the meatballs and fishballs out of the soup and divide equally.
If you would like your noodles a little wet, add a ladleful of the soup.
Divide the stewed mushrooms equally amongst the 4 bowls, topping the noodles.
Garnish with the crispy toppings, spring onions (scallions), lettuce leaves.
I like to serve the noodles with a bowl of the leftover, deliciously flavoured soup and some chilli oil on the side.