Ingredients:
8 ounces dried shanghai noodles or 8 ounces spaghetti
1 cup chicken stock
1/4 cup soy sauce
3 tablespoons Worcestershire sauce
2 tablespoons dry sherry
1 teaspoon sesame oil
1 tablespoon sugar
2 teaspoons cornstarch
3 tablespoons peanut oil
1 lb small shrimp, peeled and deveined
2 tablespoons minced ginger
3 cloves garlic, minced
6 scallions, cut into 1 inch pieces
1 (8 ounce) cans sliced water chestnuts, drained
1 (15 ounce) cans straw mushrooms, drained
1 teaspoon chili oil
Directions:
In a large saucepan, bring 2 quarts of salted water to a boil over high heat.
Add the noodles and cook per package directions; drain and rinse with cold water; set aside.
In a bowl, add the chicken stock, soy sauce, Worcestershire sauce, sherry, sesame oil, sugar, and cornstarch; stir until cornstarch is dissolved; set aside.
Heat a large nonstick skillet or wok over high heat, until hot but not smoking.
Add in 2 tablespoons of peanut oil; swirl to coat skillet.
Add the shrimp and stir-fry for about 2 minutes or until pink; remove from skillet and set aside.
Add 1 tablespoon peanut oil to skillet.
Add in the ginger, garlic, and scallions; stir-fry for 20 seconds.
Add in the water chestnuts and mushrooms; stir-fry for 10 seconds.
Add in the noodles and toss to combine.
Stir the chicken stock mixture and add to the skillet.
Stir mixture until it comes to a boil and thickens.
Add in the shrimp and chili oil; toss to combine.
Serve hot.
Servings: 4
Time preparation: 60 min.
Time total: 70 min.