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 ground white or black pepper

2 tablespoons vegetable oil

1 teaspoon minced fresh ginger

1 clove garlic -- minced

8 ounces medium shrimp -- shelled & deveined

1 tablespoon dry sherry

8 ounces bean sprouts

1. Add noodles to boiling water; cook according to package directions until tender but still firm, 2-3 minutes.

2. Drain noodles; rinse under cold running water. Drain again.

3. Combine noodles and sesame oil in large bowl; toss lightly to coat.

4. Cut enough chives into 1" pieces to measure 1/2 cup; set aside.

5. Combine oyster sauce, soy sauce, sugar, salt and pepper in small bowl.

6. 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 1/2 of the bean sprouts; stir-fry 15 seconds. Add remaining bean sprouts; stir-fry 15 seconds.

7. Add oyster sauce mixture and noodles. Cook and stir until thoroughly heated, about 2 minutes.