Stir Fry Rice Noodles with Baby Bok Choy and Shrimps

8 oz Rice Noodles
1 tbsp Canola Oil
2 Extra Large Eggs

2 lbs Baby Bok Choy
8 oz Shrimps
30 gms Ginger Root
3 tbsp Shallots (chopped or sliced)
6 tsp Garlic (chopped)
1 dash Salt
1 tbsp Canola Oil

Mix Chow Sauce in a bowl for Rice Noodles
2 tbsp Light Soy Sauce
2 tbsp Oyster Sauce
2 tbsp Chinese or Japanese Cooking Wine or dry sherry
1 tsp sugar
1/2 tsp salt
1/2 cup Chicken Stock or water

You can substitute water instead of chicken stock.

Soak rice noodles in hot water for ten minutes. Drain and cut with scissors into 2-inch lengths before stir frying. Some brand of rice noodles need not cut or if your lowest heat is quite high.

Wash and rinse Baby Bok Choy in water and cut them into i" width. Clean ginger root by brushing off sand under the faucet. Use a cleaver to smash the ginger root. Peel and chopped the shallots and garlic.

Preheat the wok for 1 minute on high heat. Pour in 1 tbsp Canola Oil and then add in the ginger root. After a minute, add in half the shallots and garlic and stir fry for another minute. Add in shrimp and stir fry till cooked. Add in baby bok choy and a dash of salt. Stir fry for another two minutes. Dish it out and set aside.

Add in 1 tbsp Canola Oil to the wok again over high heat, as oil starts to smoke, add the other half of shallots and garlic, then stir fry for a minute. Stir chow sauce and add to wok along with rice noodles. Reduce flame to medium and stir fry for 3 minutes more. Mix in the baby bok choy and shrimps.

Optional: For garnishing, beat up two eggs with a dash of lite soy sauce and ground black pepper. On a skillet, with a drop of canola oil, cooked eggs into crepe or omelette form and slice it into strips.


Serving Size: 4