Ingredients
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½ lb (250 g) fresh Shanghai Noodles
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2 lb (900 g) baby Bok Choy
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3 tbsp Peanut Oil
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5 Garlic
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3 tbsp Sambal Oelek
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2 tbsp Soy Sauce
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4 Scallions
Directions
Steps
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1
Done
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Bring a large pot of salted water to a boil on high heat. Add noodles, and boil for 3 minutes. In last minute, add bok choy. |
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2
Done
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Meanwhile, in a large frying pan on medium-high, heat oil to a shimmer. |
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3
Done
|
Reserving ½ cup (125 ml) noodle liquid, drain noodles and bok choy. |
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4
Done
|
Working quickly, add garlic to pan, stir, then stir in sambal oelek. Add noodles and bok choy, soy sauce, and reserved cooking liquid, and stir to coat noodles in saucy mixture. Cook for an additional 1 to 2 minutes, until noodles are tender but still chewy and well-coated with sauce, which should be slightly absorbed. |
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5
Done
|
Toss with chopped scallions and serve hot from pan. |
