Ingredients
300 g spinach, 2 eggs, 100 g soaked vermicelli noodles, 20 g soaked dried shrimp.
Seasonings
1 tablespoon vinegar, 1 teaspoon minced garlic, and vegetable oil, MSG, salt, and sesame oil to taste.
Instructions
1. Crack the eggs into a bowl, add a pinch of salt, and beat until well combined. Heat a moderate amount of oil in a wok or skillet over medium heat, pour in the egg mixture, and swirl the pan to spread it into a thin, pancake-like omelet. Once set, flip and briefly cook the other side, then remove and slice into 5 cm (about 2-inch) long strips. Meanwhile, cut the soaked vermicelli noodles into 10 cm (about 4-inch) long segments and place them in a large bowl. Add the rehydrated dried shrimp to the bowl with the noodles and set aside.
2. Wash and trim the spinach, then cut into 5 cm (about 2-inch) segments. Briefly blanch in boiling water, immediately refresh under cold water, then squeeze dry and add to the bowl with the vermicelli.
3. Place vinegar, salt, MSG, sesame oil, minced garlic, and egg skin strips into a bowl, mix well, then plate and serve. This dish is colorful, light, and delicious.