Savory Shanghai Noodles

Rinse the shrimp in warm water and pat dry. Marinate the shrimp in the sugar and cornstarch for 15 minutes.

Wash the spinach and drain thoroughly. Mix together the chicken broth, water, oyster sauce, and rice wine, and set aside.

Add 1 cup oil to a preheated wok or skillet. When oil is hot, add the shrimp and fry briefly for 1 minute (if using raw shrimp, fry longer until the shrimp turn pink and firm up around the edges). Remove the shrimp from the wok with a slotted spoon and drain on paper towels.

Remove all but 2 tablespoons oil from the wok. Add the spinach and fry until it changes color. Add seasonings such as salt or soy sauce, if desired. Remove from the wok and set aside.

Add the garlic and ginger and stir-fry briefly until aromatic. Add the noodles. Stir-fry and toss with the sesame oil.

Make a well in the middle of the wok and add the sauce. Bring to a boil. Add the spinach and the shrimp back into the wok. Mix everything through and serve hot.