Prep 10 mins
Cook 20 mins
From Food & Wine; author Mai Pham. This sounded good to me so I thought I'd post it.
- 3 tablespoons asian fish sauce
- 1 tablespoon miso or 1 tablespoon fermented yellow beans
- 1 tablespoon oyster sauce
- 4 teaspoons sugar
- 1⁄4 cup low sodium soy sauce
- 1 lb bok choy, cut into 2 in pieces
- 2⁄3 lb dried rice noodles
- 1⁄4 cup vegetable oil, plus
- 3 tablespoons vegetable oil
- 3⁄4 lb shelled and deveined medium shrimp
- 4 large garlic cloves, minced
- 3 large eggs, beaten
- 3 thai bird chiles or 3 serrano chilies, thinly sliced
- 2 tablespoons chopped roasted salted peanuts (optional)
- lime wedge, for serving
- In a bowl, mix the fish sauce, miso, oyster sauce, sugar and soy.
- In a large pot of boiling lightly salted water, cook the bok choy until crisp-tender; about 2 minute; Transfer to a plate.
- Add the noodles to the boiling water and cook until firm but pliable, about 5 minutes.
- Drain and rinse under cold water; shake out any excess water.
- Transfer the noodles to a bowl; toss with 1 tablespoon of the oil.
- Heat 1 tablespoon of the oil in a large nonstick skillet. Add the shrimp, season with salt and cook over high heat until pink throughout, about 2 minutes.
- Add the shrimp to the bok choy.
- Add the remaining 1/4 plus 1 tablespoon of the oil to the skillet and heat until shimmering.
- Add the garlic and cook, stirring for about 30 seconds.
- Add the eggs and cook over high heat for about 30 seconds, just until lightly scrambled.
- Add the noodles and toss lightly.
- Add the fish sauce mixture and toss.
- Cook, without stirring just until the liquid is nearly evaporated, about 5 minutes.
- Stir the noodles once, then cook until browned on the bottom, about 2 minutes.
- Add the shrimp and bok choy, cook just until heated through.
- Transfer the noodles to a large platter, sprinkle with the chilies and peanuts and serve with lime wedges.
The flavor of this was wonderful. I didn't have shrimp so I used fried tofu puffs. Very yummy. I gave this three instead of four stars because the recipe was kind of hard to follow. The big chunk of text in part 3 made it so hard to keep track of where I was. I did really like this dish though, so next time that I make it I hope things go more smoothly.