50 gm. Scallions, cut crosswise into 2 inch long pieces
50 gm. Dried shiitake mushroom – soaked in warm water for 1 hours, cut into thinly sliced
1 tbsp. minced garlic
1 tbsp. Toasted sesame oil
1 Extra large egg
Seasoning
2 tbsp. soy sauce
1 tsp. rice wine (Mirin)
1 tsp. brown sugar
¼ tsp. ground pepper
¼ tsp. sea salt
1 tbsp. sesame oil
Others
* Cooking oil
* Water to boil the spinach and the noodles
Method
Make the Omelette
Beat eggs in a bowl until well mixed. Add 1 tsp. cooking oil to a heated nonstick pan. Swirl the oil around so it covers the pan, and then wipe off the excess heated oil with a kitchen towel so only a thin layer remains on the pan.
Pour the beaten egg and tilt the pan so the egg evenly coats the bottom of the pan. Cook on medium heat until set and golden. Flip it over to cook the other side. Transfer to a plate and let it cool.
Arrange the Omelet on top of each other and roll. Cut them into thin slices to create strips. Set aside.
Main Directions
Bring a large pot of water to boil and cook the noodles until al dente, about 5 minutes. Drain, rinse under cold water, drain again, and set aside.
Heat up a pot of water and bring it to boil. Blanch the spinach until they are wilted, about 1 minute. Drain the water and rinse the spinach under cold running water.
Heat up the oil in a wok and add the garlic, onion, mushroom, carrot and cook for about 2-5 minutes. Add the scallion and stir-fry until softened.
Turn the heat to low and add the noodles and spinach into a wok and follow by the sauce, sesame oil, and salt to taste. Add the sliced Omelet and stir to combine well.
Transfer to a plate and sprinkle with sesame seeds, and serve.
