ingredients:
- 5 c. water
- 1 lb. egg noodles
- 3 tbsp. peanut oil
- ø c. onion (about ¥ medium onion), thinly sliced
- 2 cloves garlic, minced
- 1 lb. peeled, deveined shrimp*
- 2 tbsp. soy sauce
- ¥ c. celery leaves and small stems, chopped into
- ¥-inch pieces
- 3 scallions, chopped
- 3 c. bok choy, chopped
- 1 tsp. salt
- ¥ tsp. pepper
- 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.
*To make this a vegetarian entrée, replacec. trimmed green beansc.chopped red bell pepper.