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Ingredients

1 (12 ounce) package fresh Chinese egg noodles 1 (8 ounce) package bean sprouts 2 tablespoons canola oil 1 chicken breast half, cut into matchstick-sized strips 2 stalks celery, cut into matchsticks 3 green onions, sliced into thin strips 2 cloves garlic, crushed 1 tablespoon XO sauce 4 ounces oyster mushrooms, cut into matchsticks 3 tablespoons mushroom-infused soy sauce 2 tablespoons oyster sauce 1 tablespoon brown sugar ½ cup unsalted chicken stock

Nutrition Info

431.6 calories carbohydrate: 53.3 g cholesterol: 68.7 mg fat: 16.2 g fiber: 3.6 g protein: 21.3 g saturatedFat: 2.4 g servingSize: - sodium: 1031.9 mg sugar: 9.2 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles just start to soften, 3 to 5 minutes. Drain.
Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add bean sprouts and cook, uncovered, until stems start to become translucent, 2 to 3 minutes. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain.
Heat oil in a wok over medium-high heat until starting to smoke. Add chicken, celery, green onions, garlic, and XO sauce. Stir-fry for 2 minutes. Add mushrooms and cook until slightly browned, 3 to 4 minutes. Add the cooked noodles, cooked bean sprouts, soy sauce, oyster sauce, and brown sugar. Cook for 3 to 5 minutes. Add chicken stock, reduce heat to low. Cover and simmer until noodles are tender yet firm to the bite, 2 to 3 minutes. more.

4 servings

Use the best, freshest ingredients you can find. This Shanghai noodle dish is a delicious combination of sweet, salty, spicy, and savory flavors.