SHRIMP AND BOK CHOY STIR FRY NOODLES

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Asian|Pasta|Seafood

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Ingredients

The Sauce:

¼ cup soy sauce

¼ cup sugar

2 tablespoons oyster sauce

1 tablespoon fish sauce

1 tablespoon sesame oil

1 tablespoon rice wine vinegar

2 tablespoons sweet chili sauce

The Shrimp:

2 tablespoons butter

2 tablespoons olive oil

2 pounds large shrimp, peeled and deveined (leave tail-on if desired)

½ teaspoon salt

¼ teaspoon black pepper

The Veg and Noodles:

2 tablespoons butter

2 tablespoons olive oil

1 small onion, chopped

6 garlic cloves, chopped

1 cup mushrooms, chopped

2 carrots, peeled and very thinly sliced on the bias into ‘ovals’

3 scallions, chopped into 1” pieces

1 pound baby bok choy (about 6-8 small heads), root end cut off and stalks/leaves separated

2 tablespoons corn starch

½ cup water

1 pound chow mein egg noodles (or spaghetti), cooked to package directions for al dente doneness

Instructions

Combine all of the sauce ingredients in a small bowl and whisk until smooth. Set aside.

Heat the butter and olive oil for the shrimp in a large deep skillet or wok over medium high heat until the butter is bubbling. Pat the shrimp dry with paper towels and place them in the hot skillet in a single layer. Sear them on the first side for about 2 minutes. Flip them over and cook until they turn pink and slightly curled, another 2 minutes. Season them with the salt and pepper. Do not overcook. Remove them from the pan and set aside.

Add the remaining 2 tablespoons each of the butter and olive oil to the pan drippings. Add the onions, garlic, mushrooms, and carrots to the pan and cook, stirring frequently, over medium high heat until fragrant and the carrots are crisp tender, about 3-4 minutes.

Add the bok choy leaves and scallions to the pan and toss for 2-3 minutes until they begin to wilt. Add the sauce to the pan and bring to a boil. Dissolve the corn starch in the water and add it to the pan stirring until the sauce begins to thicken.

Add the noodles and shrimp to the pan. Toss with tongs for 2-3 minutes more until all of the noodles are coated with the sauce and glossy. Serve hot in bowls.