Shanghai-Style Vegetable Noodles

• 6 ounces fresh Shanghai-style noodles, cooked (see note)
• 2 tablespoons vegetable oil
• 2 scallions cut into 2-inch lengths
• 1 cup chives (Chinese flowering chives, if possible), cut into 2-inch lengths
• 1/2 sweet red pepper, cored and sliced lengthwise into 1/4-inch strips
• 2 cups loosely packed Napa cabbage, sliced crosswise into 1/2-inch rounds
• 1/4 cup chicken stock
• 1 tablespoon dark soy sauce
• 1/2 tablespoon light soy sauce
• 1 teaspoon sugar
• Freshly ground white pepper to taste
• 1 teaspoon sesame oil
• 23 cups cubed yellow squash (peeled)
• 2 cups loosely packed spinach, rinsed well and drained

1. Bring a large pot of water to a boil.
2. Cook the noodles until al dente.
3. Drain well and set aside.
4. Place a wok over high heat.
5. When it begins to smoke, add the vegetable oil.
6. When the oil begins to smoke, add the scallions, chives and peppers.
7. Cook, stirring, for 20 seconds.
8. Add the cabbage and cook, stirring, for 30 seconds.
9. Then push the vegetables up a side of the wok.
10. Quickly transfer the cooked noodles to the other side of the wok.
11. Add the chicken stock, both soy sauces, sugar, white pepper and sesame oil.
12. Place the squash atop the vegetables.
13. Place the spinach atop the squash.
14. Cover the wok and let the juices boil for about 2 minutes.
15. Using a slotted spoon, remove the noodles to a serving platter.
16. Stir the vegetables and juice together and bring to a boil, stirring.
17. Remove from the heat, and season to taste.
18. Pour the sauce and vegetables over the noodles and serve immediately.

noodles, vegetable oil, scallions, chives, sweet red pepper, cabbage, chicken stock, soy sauce, soy sauce, sugar, freshly ground white pepper, sesame oil, spinach

Taken from cooking.nytimes.com/recipes/8942 (may not work)