Ingredients
The following ingredients have 4 Servings
- 20 large shrimp, peeled and cleaned
- 1 tablespoon chili garlic sauce
- 4 cloves garlic, sliced thin
- 4 heads baby bok choy, chopped
- 1 inch fresh ginger, chopped
- 1/2 red onion, diced
- 1 cup shredded carrots
- 1 large lime, juice only
- 10 ounces rice noodles, boiled
- 1 tablespoon sesame oil, for noodles
- 3 tablespoons vegetable oil
- 1 tablespoon soy sauce
- Fresh cilantro (garnish)
Instruction
- Peel and clean the shrimp and then toss them with one tablespoon oil and one tablespoon chili garlic sauce. Let marinate for at least 15 minutes.
- Prepare all your veggies: Chop bok choy, red onions, and shred carrots. Mince the ginger and slice garlic into thin slivers.
- Cook rice noodles according to package. When cooked, drain, rinse with cold water, and toss with sesame oil to prevent sticking.
- Add shrimp to a large skillet and sear over medium high heat for 3 minutes per side until shrimp are just cooked through. Remove from pan and wipe pan clean.
- Add 2 tablespoons oil to a large skillet or wok over LOW heat. Add garlic slivers only and cook for 5 minutes until garlic is starting to brown and crisp. Remove from pan.
- Add onions, ginger, and carrots to the pan and cook until veggies start to soften over medium heat, about 5 minutes.
- Add bok choy to pan along with soy sauce and lime juice and cook until bok choy wilts slightly.
- Add shrimp back to pan just to reheat.
- Reheat noodles either in a pan over medium heat or in a microwave in 30 second bursts.
- Serve veggie mixture over noodles topped with five shrimp per serving.
- Garnish with garlic chips and extra soy sauce and chili garlic sauce. Serve immediately!
