4 servings

1 lb Medium or Large Shrimp, peeled and deveined
12 oz Thin egg noodles
2 tsp Sesame oil
1 1/2 Tbs Oyster sauce
1 1/2 Tbs Soy sauce
1/2 tsp Sugar
1/4 tsp Salt
1/4 tsp White Pepper
2 Tbs Peanut oil
1 tsp Fresh minced ginger
1 Clove minced garlic
1 Tbs Dry sherry
1/2 cup Chinese chives
2 Green onions
8 oz Fresh bean sprouts

1. Cook noodles to package directions until tender but still firm, about 3 minutes.

2. Drain and rinse under cold running water. Drain again.

3. Toss noodles with sesame oil until well coated.

4. Combine oyster sauce, soy sauce, sugar, salt, and pepper in small bowl. Heat vegetable oil in wok or large skillet over high heat. Add ginger and garlic and stir-fry 10 seconds.

5. Add Shrimp and stir-fry until pink, about 1 - 2 minutes.

6. Add sherry and chives. Stir-fry until chives begin to wilt, about 20 seconds. Add 1/2 of the bean sprouts. Stir-fry 15 seconds. Add remaining bean sprouts. Stir-fry 15 seconds more.

7. Add oyster sauce mixture and noodles. Cook and stir until heated through, about 2 minutes.