Directions

1. In a small bowl, whisk together oyster sauce, soy sauce, garlic, ginger and Sriracha; set aside.
2. Heat 1 tablespoon canola oil in a large skillet or wok over medium high heat. Add noodles and cook, stirring constantly, until golden brown and crispy, about 3-4 minutes; set aside.
3. Heat remaining 1 tablespoon canola oil in the skillet. Add mushrooms, and cook, stirring often, until tender, about 3-4 minutes. Stir in bok choy until just wilted, about 1 minute.
4. Stir in noodles and oyster sauce mixture until well combined, about 2 minutes. Stir in bean sprouts.
5. Serve immediately.