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Shanghai Noodles Stir-Fry

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PREP TIME
25 min
COOKING TIME
25 min
TOTAL TIME
50 min
SERVINGS
4 servings
Dinner
Shanghai Noodles Stir-Fry
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
  • 1/2 cup unsalted chicken stock
Instructions
1
Begin by filling a large container with water and adding a moderate amount of salt. Place the container over high heat, allowing it to reach its boiling point.
2
Cook pasta in the boiling water, stirring occasionally, until they begin to lose their rigidity, approximately 3 to 5 minutes. Remove from the water and set aside.
3
Next, prepare a large container filled with ice and cold water. Bring the water to its boiling point once more, then add the bean sprouts and cook them uncovered until their stems become slightly transparent, around 2 to 3 minutes. Drain the bean sprouts in a colander and immediately submerge them in the ice water for several minutes to halt the cooking process. Drain.
4
Heat a substantial amount of oil in a wok over medium-high heat, allowing it to reach its smoking point. Add the chicken, celery, green onions, garlic, and XO sauce, stirring to combine. Cook for 2 minutes.
5
Add the mushrooms to the wok and cook until they develop a slight brown color, approximately 3 to 4 minutes. Add the cooked noodles, bean sprouts, soy sauce, oyster sauce, and brown sugar to the wok. Stir-fry for 3 to 5 minutes.
6
Add chicken stock to the wok and reduce the heat to a low setting. Cover the wok with a lid and simmer until the noodles are tender yet retain some firmness, around 2 to 3 minutes.