Serves 1

Active Time:

30 minutes

Total time:

30 mins


  • 90g Wolf Berry Noodles
  • 1 bunch Chinese spinach
  • 2-3 cloves garlic, roughly chopped
  • 1 handful wolfberries
  • 1 handful dried anchovies
  • 3 soup bowls of water
  • light soy sauce
  • white pepper


  1. Place dried anchovies in a saucepan with the water and bring to a boil for 10-15 minutes.
  2. Remove the spinach leaves from the stems, and rinse leaves well. Do not include the thick stems.
  3. Remove dried anchovies from the broth when done.
  4. Add wolfberries & garlic into the saucepan and bring to a boil.
  5. Add spinach leaves and bring the broth to a boil again. Do not over boil the vegetables or they will turn yellowish.Season with white pepper and light soy sauce to taste.
  6. Bring a large pot of water to the boil. Add in one serving of noodles, using a pair of chopsticks to separate the noodle strands. Cook for 50 seconds, remove and strain off any excess water.
  7. Place noodles in a bowl, add in the hot broth. Serve immediately.