SHRIMP AND BOK CHOY STIR FRY OVER UMAMI EGG NOODLES

Asian|Pasta|Seafood

Ingredients

The Noodles:

2 tablespoons soy sauce

1 tablespoon oyster sauce

2 teaspoons fish sauce

2 tablespoons sugar

1 tablespoon rice wine vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

12 ounces fresh Chinese egg or lo mein noodles (or good ole linguini works in a pinch!)

1 medium carrot, peeled and cut into very thing rounds (cut at an angle to make oval shapes)

1 tablespoon peanut oil

1 tablespoon butter

The Shrimp:

2 tablespoons peanut oil

1 pound large (U16/20) shrimp, deveined and shelled (I leave the tail on for appearance)

¼ teaspoon salt

¼ teaspoon black pepper

1 tablespoon oyster sauce

The Veggies:

1 medium onion, cut into thin slices

4 garlic cloves, chopped

2 scallions, cut into ½” long pieces

6 baby bok choy, cut in half (or if they are larger 4 cut into quarters) – about 1 pound total

½ teaspoon salt

¼ teaspoon black pepper

1 teaspoon soy sauce

1 teaspoon oyster sauce

1 teaspoon sesame oil

½ teaspoon sugar

2 teaspoons cornstarch, dissolved in ½ cup water

Instructions

To prepare the noodles, combine the soy sauce, oyster sauce, fish sauce, sugar, rice wine vinegar, sesame oil, and garlic in a small bowl and whisk to combine until the sugar dissolves.

Bring a large pot of water to a boil. Add the noodles and carrots and cook for 4-5 minutes until the noodles are al dente in texture. Drain and set aside while you prepare the shrimp and veggies.

In a large wok or deep skillet heat the 2 tablespoons of peanut oil over medium high heat. When the oil is very hot, add the shrimp and season with the salt and pepper. Sear on the first side for 2 minutes. Flip and cook for 1-2 minutes in the second side until they are pink and just cooked through – do not overcook. Add the oyster sauce to the pan and toss to coat. Remove the shrimp to a large plate.

Add 1 more tablespoon of oil to the pan drippings from the shrimp and add the onions and garlic. Cook, stirring frequently until they begin to soften, about 2 minutes. Add the scallions, bok choy, and the carrots (in the colander with the noodles) to the pan and cook for another 2-3 minutes until the bok choy leaves wilt and the white parts begin to soften. Season with the salt and pepper.

While the bok choy is cooking, combine the soy sauce, oyster sauce, sesame oil, and sugar in a small dish. Whisk to combine and add it to the pan along with the shrimp (and any juices that have developed on the plate). Toss so that everything is evenly coated. Add the cornstarch slurry to the pan and continue to cook for 1 minute, tossing, until the sauce lightly thickens. Remove this whole mixture from the pan and set aside. Tent with foil to keep warm while you prepare the noodles.

Add the butter and oil for the noodles to the pan drippings. When the butter is melted, add noodles with the reserved noodle sauce and cook, tossing with tongs for 2 minutes until the sauce is glossy and coats the noodles. Serve the noodles topped with the shrimp and bok choy stir fry. Garnish with more chopped scallions. Devour!