Boil the noodles in a
large pot of water until soft.
Rinse with cool water a
few times until the noodles are cool.
Break off the tough ends
of the asparagus and cut the rest of the spears into 2 inch
Heat 1 tablespoon of oil
in a large skillet over medium heat.
Add the garlic and ginger,
sauté for 1 minute, making sure not to brown the garlic.
Add the asparagus and 1/2
cup of water. Simmer for 2 minutes.
Put the cornstarch into a
small mixing bowl, stir in the remaining 1/2 cup of water and the
Stir well. Add this
mixture, soy sauce and the fermented black beans to the simmering
Let the sauce boils for a
few seconds before adding the spinach and stir until it wilts.
Remove the skillet from
Heat the remaining oil in
a skillet over high heat. Divide the noodles into four mounds and
place the moulds of noodles in the hot frying pan. Reduce the heat
to medium high and fry for at least 5 minutes or until they
develop a golden-brown curst on the bottom.
Turn the noodles over and
fry them for another 3 minutes.
While the noodle cooks,
reheat the vegetables and the sauce slightly.
Add the sesame oil, salt
and pepper to the vegetable mixture.
Place the noodles on the
plates, spoon the sauce and vegetables over and around the noodles