"amoy" noodles

1 serving


Boil in a large amount of water spaghetti and cast in a colander. The vermicelli should be soft on the outside and solid on the inside. If Chinese noodles are used, pour boiling water and insist for 3-5 minutes. Cut the pork into thin strips. Clean the shrimp from the shell, wash, roughly chop and sprinkle with cornmeal. Rinse the spinach and lower it into boiling water for 3 minutes until the leaves are bright green. Cast in a colander and rinse under cold water. Heat 2 tablespoons of vegetable oil in a wok or deep pan and fry the spring onions or crushed onions until brownish. Put the pork in and stir fry for 4-5 minutes. When the meat is light brown, pour in the soy sauce. When some of the liquid boils, increase the heat and put the shrimp. When the shrimp meat is pinkish, pour in the rice wine or sherry. After 3-4 minutes, add the ground pepper and sodium glutamate. Put the spinach in and cover the pan with a lid. Stir gently from time to time. When the spinach is dark green, remove the mixture from the pan, leaving the liquid to simmer, set aside and keep warm. Add 1 tablespoon of vegetable oil to the liquid remaining in the pan, bring to a boil and put the boiled noodles. Mix carefully. Cover and hold over low heat. When the noodles or vermicelli are completely soft, lay out the pork, shrimp and spinach. Mix gently and warm up.