Ingredients:
5 c. water
1 lb. egg noodles
3 tbsp. peanut oil
1/4 c. onion (about 1/2 medium
onion), thinly sliced
2 cloves garlic, minced
1 lb. peeled, deveined shrimp
2 tbsp. soy sauce
1/2 c. celery leaves and small stems,
chopped into 1/2-inch pieces
3 scallions, chopped
3 c. bok choy, chopped
1 tsp. salt
1/2 tsp. pepper
Directions:
- In a large saucepan, bring water to a boil. Add noodles and cook for 3 minutes, stirring often.
- Drain noodles and immediately rinse with cold water. Combine noodles with 1 tbsp. peanut oil and set aside.
- In a mortar and pestle, blender, or food processor, combine 2 tbsp. onion and the garlic to make a paste.
- Heat the remaining 2 tbsp. oil in a wok or skillet and add the rest of the onion. Add shrimp and stir-fry for 2 minutes.
- Add soy sauce, celery, scallions, bok choy, salt, and pepper and fry for another 2 minutes.
- Add noodles to the mixture. Stir-fry for 2 more minutes, until all of the ingredients are combined and heated. Serve hot or at room temperature.
