1. Drop noodles into boiling water, and cook about 4 minutes. 2. Add cold water, and bring to boil for 1 minute. 3. Rinse with cold running water, drain, mix with sesame seed oil, and set aside. 4. Cut meat crosswise and julienne. 5. Mix with 1 tablespoon light soy sauce, the wine, and the cornstarch. 6. Stir-fry scallion, garlic, ginger and meat in 2 tablespoons heated oil at 400F until meat changes color (about 2 minutes). 7. Add other tablespoon light soy sauce and sugar, remove, and keep warm. 8. In clean wok, stir-fry cabbage in 2 tablespoons heated oil at 400F for 2 minutes, remove, and wipe out wok. 9. Heat 3 tablespoons oil in wok, and add noodles (Do NOT stir). 10. Let noodles brown on bottom (about 5 minutes), then turn noodle cake over. 11. Brown other side in same manner, and remove to warm platter. 12. Heat 1 tablespoon oil in wok, and add pork, cabbage, and dark soy sauce. 13. Stir-fry until thoroughly heated. 14. Thicken with dissolved cornstarch. 15. Pour over noodles, and wipe out wok. 16. Heat 1 tablespoon oil in wok until smoking hot (400F). 17. Wilt spinach, add salt and pepper, and stir-fry quickly for 10 seconds. 18. Arrange spinach around mound of covered noodles. ---------------------------------------------------------------------------
Nutrition
Ingredients
