Ingredients

Instructions

  1. In a large saucepan, bring 2 quarts of salted water to a boil over high heat.
  2. Add the noodles and cook per package directions; drain and rinse with cold water; set aside.
  3. In a bowl, add the chicken stock, soy sauce, Worcestershire sauce, sherry, sesame oil, sugar, and cornstarch; stir until cornstarch is dissolved; set aside.
  4. Heat a large nonstick skillet or wok over high heat, until hot but not smoking.
  5. Add in 2 tablespoons of peanut oil; swirl to coat skillet.
  6. Add the shrimp and stir-fry for about 2 minutes or until pink; remove from skillet and set aside.
  7. Add 1 tablespoon peanut oil to skillet.
  8. Add in the ginger, garlic, and scallions; stir-fry for 20 seconds.
  9. Add in the water chestnuts and mushrooms; stir-fry for 10 seconds.
  10. Add in the noodles and toss to combine.
  11. Stir the chicken stock mixture and add to the skillet.
  12. Stir mixture until it comes to a boil and thickens.
  13. Add in the shrimp and chili oil; toss to combine.
  14. Serve hot.