1 lb. fresh Shanghai noodles (or Udon)
1/2 lb. pork loin (I like to use country rib loin), trimmed of fat & cut into strips
1 tbsp. soy sauce
1 tbsp. rice wine
1 tsp. cornstarch
5 tbsp. soy sauce
2 tbsp. sugar
1/4 tsp. white pepper
1 tsp. sesame oil
1 tsp. black vinegar
1 clove garlic, minced
2 scallions, chopped
4 cups Napa cabbage, thinly sliced
2 cups spinach leaves
1. Marinate pork slices in 1 tbsp. soy, 1 tbsp. rice wine, and 1 tsp. of cornstarch. Cover with plastic wrap & place in the frig until ready to use.
2. Heat 2 tbsp. of vegetable oil in a large saute pan or wok over medium high heat. Saute the pork and cook until just browned. Add the Napa cabbage and garlic, and toss for 3-4 minutes or until wilted.
3. Combine the sauce ingredients together in a small bowl; set aside.
4. In the meantime, fill a medium stock pot with water and bring to a boil. Add the noodles and cook per instructions, until al dente (about 8 -10 minutes). Drain the noodles into a colander, then toss with a couple teaspoons of vegetable oil.
5. Remove the pork/cabbage mixture to a bowl and set aside.
6. Add 1 tbsp. of oil to the pan and bring up to heat. Stir in the reserved noodles, toss well, then add in the sauce.
7. Add the pork mixture, chopped green onion, and spinach.