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In a large non-stick pan, heat canola oil over medium heat. Add ground pork, chopped fried onion, and minced garlic. Sauté until the pork is cooked. Reduce heat to low. Stir in dark soy sauce, light soy sauce, sugar, rice wine, and five-spice. Let it cook, stirring occasionally, for 5 minutes.
In a saucepan over medium-high heat, mix together the pork and seafood stocks to make the soup base. Do not cover. Once the soup starts to simmer, reduce heat to low. Add shrimp. Turn off heat once the shrimp is cooked.
Meanwhile, cook noodles according to package directions. Drain and divide among 4 bowls while it’s still hot.
Optional step: divide spinach leaves among bowls. I’m trying to incorporate more greens into my diet where ever I can.
For each bowl, ladle enough soup so the noodles are just covered. Add a heaping scoop (about ⅓ cup) on top. Garnish with green onion slices.