Ingredients:

  • 8 oz dried rice noodles
  • 2 cups water
  • 1 lb large shrimp, peeled and deveined
  • 4 heads baby bok choy, sliced lengthwise into quarters
  • 1 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp chili crisp
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch

Instructions:

  1. Prepare noodles according to package instructions until al dente. Drain and set aside.
  2. In a small bowl, whisk together soy sauce, honey, chili crisp, sesame oil, and cornstarch until the cornstarch is fully dissolved.
  3. Heat neutral oil in a wok over medium-high heat. Add shrimp in a single layer and cook for 2 minutes per side until opaque and golden. Remove shrimp from the pan and set aside.
  4. In the same pan, add minced garlic and grated ginger. Stir-fry for 30-60 seconds until fragrant.
  5. Add baby bok choy to the pan. Stir-fry for 2 minutes until leaves are velvety and stems are crisp-tender.
  6. Return the cooked shrimp and noodles to the pan.
  7. Pour the sauce over the mixture and toss rapidly for 1-2 minutes over high heat until the sauce thickens into a glossy coating.