Use the best, freshest ingredients you can find. This Shanghai noodle dish is a delicious combination of sweet, salty, spicy, and savory flavors.


Recipe Summary

25 mins
25 mins
50 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

Substitute pork tenderloin for the chicken if desired.

Feel free to substitute a pinch of red pepper flakes for the XO sauce and regular soy sauce for the mushroom-infused version.

Nutrition Facts

432 calories; protein 21.3g; carbohydrates 53.3g; fat 16.2g; cholesterol 68.7mg; sodium 1031.9mg. Full Nutrition

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Cook's note: For some reason the editors took out a key ingredient when they published my recipe. You will need a tablespoon of XO sauce or a generous pinch of chili flakes - adjust to your taste. You can also just use regular soy sauce if you can't find the mushroom infused version. Read More