Use the best freshest ingredients you can find This Shanghai noodle dish is a delicious combination of sweet salty spicy and savory flavors
Prep Time
50 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
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.
Cook's Notes:
Substitute pork tenderloin for the chicken if desired.
Feel free to substitute a pinch of red pepper flakes for the XO sauce and regular soy sauce for the mushroom-infused version.
