Drop noodles into boiling water, and cook about 4 minutes.
Add cold water, and bring to boil for 1 minute.
Rinse with cold running water, drain, mix with sesame seed oil, and set aside.
Cut meat crosswise and julienne.
Mix with 1 tablespoon light soy sauce, the wine, and the cornstarch.
Stir-fry scallion, garlic, ginger and meat in 2 tablespoons heated oil at 400F until meat changes color (about 2 minutes).
Add other tablespoon light soy sauce and sugar, remove, and keep warm.
In clean wok, stir-fry cabbage in 2 tablespoons heated oil at 400F for 2 minutes, remove, and wipe out wok.
Heat 3 tablespoons oil in wok, and add noodles (Do NOT stir).
Let noodles brown on bottom (about 5 minutes), then turn noodle cake over.
Brown other side in same manner, and remove to warm platter.
Heat 1 tablespoon oil in wok, and add pork, cabbage, and dark soy sauce.
Stir-fry until thoroughly heated.
Thicken with dissolved cornstarch.
Pour over noodles, and wipe out wok.
Heat 1 tablespoon oil in wok until smoking hot (400F).
Wilt spinach, add salt and pepper, and stir-fry quickly for 10 seconds.
Arrange spinach around mound of covered noodles.