Just made this last night. Yum. Delish!
From The Chinese Chicken Cookbook
1/2 cup chicken stock
1 1/2 tbsp Shao-Hsing Wine or Sherry
2 tbsp oyster sauce
2 tsp light soy sauce
1 tsp sesame oil
pinch of white pepper
6 cups water 1 tsp minced ginger
1 tsp salt 1 tsp minced garlic
8 oz Fresh Chinese egg noodles 3 steamed black mushrooms, julienned
(or angel hair pasta) 1/2 cup carrots, cut into 2 in. matchsticks
2 tbsp peanut oil 2 scallions chopped
1/4 cup water chestnuts,
Put all the sauce ingredients in a bowl, mix well and reserve.
Put the cold water in a large pot and add the salt. Bring to a boil over high heat. Add the noodles and cook for 1 1/2 minutes, or until al dente. Turn off the heat. Run cold water into the pot and drain. Repeat twice more and drain thoroughly. Reserve.
Heat a wok over high heat for 30 seconds. Add peanut oil and coat wok with it. When a wisp of white smoke appears add ginger and garlic. Stir Briefly. Add all the vegetables and stir-fry for 2 1/2 minutes. Turn off heat, remove vegetables and reserve.
Stir the reserved sauce and pour it into the wok. Turn the heat back on to high. Bring the sauce to a boil, add the vegetables and noodles and cook until all the liquid has been absorbed. Transfer to a preheated dish and serve.