Ingredients
4
4 servings
- •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
- 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.
Nutritional Facts
Per 4 servings
- Calories: 432
- Carbohydrate: 53g
- Fat: 16g
- Fiber: 4g
- Protein: 21g
- Sugar: 9g
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