Spicy Chicken and Shrimp Noodles

Ingredients

* 1 packet of Chinese egg noodles(cooked and drained)
* 1/4 cup, plus 2 tablespoons peanut/sesame oil
* 2 tsp Kosher salt
* 3 tbsp oyster sauce
* 1 tbsp dark soy sauce
* 2 tsp cornstarch
* 1 boneless, skinless chicken breast (about 6 ounces), cut into thin 2-inch-long strips
* 1/2 lb 30-41 ct shrimp
* 1 teaspoon dark Asian sesame oil
* 1 heaping tablespoon minced peeled fresh ginger
* 3 cloves garlic, minced
* 1 scallion, white and green minced
* Freshly ground black pepper
* 1/2 medium yellow onion, thinly sliced
* 1 stalk celery, thinly sliced on the diagonal
* 10 dried shittake mushrooms, rehydrated, drained, and thinly sliced
* 1/3 cup thinly sliced canned water chestnuts
* 6 ounces fresh mung bean sprouts
* 3 cups cooked white rice, hot

Method:

Heat 1/4 cup of the peanut oil in a large seasoned or non-stick skillet over high heat. Stir fry the shrimp and season with salt to taste. Set aside. Discard any excess oil and wipe out the pan.

Whisk together the chicken broth, oyster sauce, soy sauce, cornstarch, and sugar in a small bowl, and set aside. Stir fry the chicken with the dark sesame oil, salt, and pepper, and set aside.

Heat the skillet over high heat. Heat the remaining 2 tablespoons peanut oil until very hot. Add the ginger, garlic, and scallion and stir-fry, until fragrant, about 30 seconds. Add the onion, celery, and mushrooms and stir-fry, until crisp-tender, about 2 minutes. Add the water chestnuts and spread the ingredients to the outside of the pan to form a well in the center. Stir in the shrimp, chicken,bean sprouts and finally the noodles. Make sure all the ingredients are blended well. Remove from the heat. Serve hot.