Wolf Berry Noodles with Spinach Soup

Ingredients

• 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

Method

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.