Name: Stir-Fried Shanghai Noodles
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Fresh Chinese egg noodles - 1 (12 ounce) package; Bean sprouts - 1 (8 ounce) package; Canola oil - 2 tablespoons; Chicken breast half, cut into matchstick-sized strips (Optional) - 1; Celery, cut into matchsticks - 2 stalks; Green onions, sliced into thin strips - 3; Garlic, crushed - 2 cloves; XO sauce (Optional) - 1 tablespoon; Oyster mushrooms, cut into matchsticks - 4 ounces; Mushroom-infused soy sauce - 3 tablespoons; Oyster sauce - 2 tablespoons; Brown sugar - 1 tablespoon; Unsalted chicken stock - ½ cup

Ingredients for - Stir-Fried Shanghai Noodles

1. Fresh Chinese egg noodles 1 (12 ounce) package

2. Bean sprouts 1 (8 ounce) package

3. Canola oil 2 tablespoons

4. Chicken breast half, cut into matchstick-sized strips (Optional) 1

5. Celery, cut into matchsticks 2 stalks

6. Green onions, sliced into thin strips 3

7. Garlic, crushed 2 cloves

8. XO sauce (Optional) 1 tablespoon

9. Oyster mushrooms, cut into matchsticks 4 ounces

10. Mushroom-infused soy sauce 3 tablespoons

11. Oyster sauce 2 tablespoons

12. Brown sugar 1 tablespoon

13. Unsalted chicken stock ½ cup

How to cook deliciously - Stir-Fried Shanghai Noodles

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.