Makes 4 servings

12	ounces Chinese-style thin egg noodles
2	teaspoons sesame oil
	Chinese chives*
1-1/2	tablespoons oyster sauce
1-1/2	tablespoons soy sauce
1/2	teaspoon sugar
1/4	teaspoon salt
1/4	teaspoon white or black pepper
2	tablespoons vegetable oil
1	teaspoon minced fresh ginger
1	clove garlic, minced
8	ounces medium shrimp, shelled and deveined
1	tablespoon dry sherry
8	ounces bean sprouts

*Or, substitute 1/4 cup domestic chives cut into 1-inch pieces and 2 green onions with tops, cut into 1-inch pieces, for the Chinese chives.

Add noodles to boiling water; cook according to package directions until tender but still firm, 2 to 3 minutes. Drain noodles; rinse under cold running water. Drain again.
Combine noodles and sesame oil in large bowl; toss lightly to coat.
Cut enough chives into 1-inch pieces to measure 1/2 cup; set aside. 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; stir-fry 10 seconds. Add shrimp; stir-fry until shrimp begin to turn pink, about 1 minute. Add chives and sherry; stir-fry until chives begin to wilt, about 15 seconds. Add half of bean sprouts; stir-fry 15 seconds. Add remaining bean sprouts; stir-fry 15 seconds.
Add oyster sauce mixture and noodles. Cook and stir about 2 minutes or until heated through.

Check out more recipes for Chinese

Lo Mein Noodles with Shrimp