Ingredients
- 8 bean sprouts
- 1 clove garlic (minced)
- 120 gr shrimp shelled
- 80 gr chinese style egg noodles (thin)
- 30 ml vegetable oil
- 22 ml oyster sauce
- 22 ml soy sauce
- 16 ml dry sherry
- 10 ml sesame oil
- 5 gr ginger (minced fresh)
- 2 gr sugar
- 1 gr salt
1. Add noodles to boiling water; cook according to package directions until tender but still firm, 2-3 minutes.
2. Drain noodles; rinse under cold running water. Drain again.
3. Combine noodles and sesame oil in large bowl; toss lightly to coat.
4. Cut enough chives into 3 cm pieces to measure half cup; set aside.
5. Combine oyster sauce, soy sauce, sugar, salt and pepper in small bowl.
6. Heat vegetable oil in wok or large skillet over high heat. Add ginger and garlic; stir-fry 10 seconds. Add shrimp; stir-fry until shrimp begin to turn pink, about 1 minute. Add chives and sherry; stir-fry until chives begin to wilt, about 15 seconds. Add half of the bean sprouts; stir-fry 15 seconds. Add remaining bean sprouts; stir-fry 15 seconds.
7. Add oyster sauce mixture and noodles. Cook and stir until thoroughly heated, about 2 minutes.
