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Stir-Fried Shanghai Noodles
Stir-Fried Shanghai Noodles
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Create savory Shanghai noodles with tender chicken, crisp green onions, and earthy oyster mushrooms in a sweet and spicy 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
  • 0.5 cup unsalted chicken stock
Instructions:
  • Boil a large pot of lightly salted water. Add noodles and cook until they just start to soften, about 3 to 5 minutes, stirring occasionally. Drain noodles.
  • Prepare an ice water bath in a large bowl. Bring a pot of lightly salted water to a boil. Cook bean sprouts in the boiling water until stems begin to turn translucent, about 2 to 3 minutes. Drain in a colander and immediately transfer to the ice water bath to cool. Finally, drain the bean sprouts before using them in your recipe.
  • Heat oil in a wok over medium-high heat until smoking. 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. Mix in cooked noodles, bean sprouts, soy sauce, oyster sauce, and brown sugar. Cook for 3 to 5 minutes. Pour in chicken stock, reduce heat to low, cover, and simmer until noodles are tender yet firm, 2 to 3 minutes more.

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