|Spinach||1 Cup (16 tbs), washed|
|Mushrooms||8 , soaked|
|Pickled cabbage||2 Tablespoon|
|Egg noodles||1⁄4 Pound|
|Soy sauce||2 Teaspoon|
|Sherry||2 Tablespoon (Thickening:)|
Slice the bamboo shoot into shreds 1 1/2 inches long.
Wash the spinach and drain well.
Soak the mushrooms in 1 cup of boiling water for 30 minutes and then slice.
Wash the pickled cabbage and slice.
Boil the egg noodles in a generous amount of water for 10 minutes, rinse in a colander and drain well.
Heat a pan with oil, add the bamboo shoot and saute for 2 minutes.
Add the spinach, mushrooms and pickled cabbage and continue to cook for 3 minutes, stirring constantly.
Add the egg noodles, mix well with vegetable and cook for 2 minutes.
Add thickening to the noodles and bring to a boil.
When the sauce becomes smooth and thick, add the sherry, correct the seasoning with salt and pepper, and serve at once.