Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      12 ounces th  egg noodles
   2      teaspoons     sesame oil
   1 1/2  tablespoons   oyster sauce
   1 1/2  tablespoons   soy sauce
     1/2  teaspoon      sugar
     1/4  teaspoon      salt white pepper
   2      tablespoons   vegetable -- or peanut oil
   1      teaspoon      fresh ginger -- minced
   1      clove         garlic -- minced
   8      ounces        med shrimp
   1      tablespoon    dry sherry
     1/2  cup           Chinese chives
   2                    green onions
   8      ounces        fresh bean sprouts

Preparation:

Cook noodles according to pkg directions until tender but still firm; 2-3 minutes. Drain, rinse under cold running water and drain again. Toss noodles with sesame oil until well coated. 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 and stir-fry 10 seconds. Add shrimp; stir-fry until pink, about 1 minutes. Add sherry and chives; stir-fry until chives begin to wilt, about 15 seconds. Add 1/2 of the bean sprouts; stir-fry 15 seconds. Add remaining bean sprouts, stir-fry 15 seconds more. Add oyster sauce mixture and noodles. Cook and stir until heated through, about 2 minutes 4 servings