Ingredients
400 g (about 14 oz) noodles, 100 g (about 3.5 oz) each of winter bamboo shoots and spinach, 50 g (about 1.75 oz) fresh shiitake mushrooms.
Seasonings
Salt, MSG, white pepper, sesame oil, and vegetable oil, each to taste.
Preparation
1. Remove the roots and leaves from the spinach, keeping only the tender stems, wash them, and cut into 3 cm (about 1-inch) pieces; peel the winter bamboo shoots, wash, and cut into fine shreds.
2. Bring water to a boil in a pot, blanch the spinach segments and winter bamboo shoots separately, then remove and drain.
3. Remove the stems from fresh shiitake mushrooms, wash them clean, cut into small strips, and blanch briefly in boiling water with a little salt and oil, then drain.
Steps
1. Place a pot over heat, add vegetable oil and heat to 60% hot (about 350°F/175°C). First, add shredded winter bamboo shoots and sliced shiitake mushrooms, stir-fry a few times, then add spinach segments and stir well. Add salt and quickly stir-fry over high heat until cooked through, then remove from the pot.
2. In a separate pot, bring an appropriate amount of water to a boil, add the noodles and cook until boiling, then add a splash of cold water and bring to a boil again.
3. Then add the stir-fried winter bamboo shoots, shiitake mushrooms, and spinach, bring to a boil, and season with MSG to taste.
4. Sprinkle with white pepper and drizzle with sesame oil just before serving.