Shanghai Pan-fried Noodles

Description
Contributed by Catsrecipes Y-Group
 * Serves 4 - 6

Ingredients

 * ½ pound Chinese wheat flour noodles
 * ½ cup cold water
 * 1 tablespoon sesame seed oil
 * ½ pound pork tenderloin
 * 2 tablespoons light soy sauce
 * 1 tablespoon cornstarch
 * 1 scallion, cut into 1-inch pieces
 * 9 tablespoons oil
 * 1 teaspoon sugar
 * 1 head celery cabbage, shredded
 * 1 tablespoon dark soy sauce
 * 1½ teaspoons cornstarch, dissolved in 1 tablespoon water
 * 1 bunch washed spinach leaves
 * ½ teaspoon salt
 * red wine vinegar to taste

Directions

 * 1) Drop noodles into boiling water. Cook about 4 minutes. Add ½ cup of cold water. Bring to boil 1 minute. Rinse with cold running water. Drain. Mix with sesame seed oil. Set aside.
 * 2) Cut pork crosswise and julienne. Mix with 1 tablespoon of light soy sauce and cornstarch. Stir-fry scallion and pork in 2 tablespoons heated oil until meat changes colour. Add 1 tablespoon light soy sauce and sugar. Remove. Keep pork warm.
 * 3) In clean wok, stir-fry cabbage in 2 tablespoons heated oil 2 minutes. Remove. Wipe out wok.
 * 4) Heat 3 tablespoons of oil in wok. Add noodles. Do not stir. Let noodles brown on bottom (about 5 minutes). Turn noodle cake over. Brown other side in same manner. Remove to warm platter.
 * 5) Heat 1 tablespoon of oil in wok. Add pork and cabbage. Add dark soy sauce. Stir-fry until thoroughly heated. Thicken with dissolved cornstarch. Pour over noodles. Wipe out wok.
 * 6) Heat 1 tablespoon oil to smoking hot in wok. Wilt spinach. Add salt. Stir-fry quickly 10 seconds.
 * 7) Arrange spinach around mound of covered noodles. Serve with red wine vinegar.