Susan showed me the recipe in the morning. I went grocery shopping. I made this for dinner same day. YUM!
3 tablespoons reduced-sodium soy sauce
3 tablespoons oyster sauce
1 tablespoon toasted sesame oil
1 tablespoon vegetable oil
12 ounces fresh or frozen (thawed) medium shrimp, peeled and deveined (I used cocktail shrimp which I added during last few minutes of the stir fry.
3 green onions, trimmed and cut into 2-inch pieces
1 tablespoon minced ginger
3 garlic cloves, sliced
3 baby bok choy (1 pound), trimmed and sliced
½ red bell pepper, cut into bite-size strips
1 14.2 ounce package precooked Hokkien noodles
Crushed red pepper or Sriracha (I used crushed red pepper.)
1/3 cup unsalted peanuts (My addition.)
- Step 1 In a small bowl whisk together soy sauce, oyster sauce, and sesame oil.
- Step 2 In a wok or extra-large skillet heat 1 tablespoon vegetable oil over medium-high. Add shrimp in a single layer and cook 2 minutes or until opaque, turning once. Remove to a plate. (I added cocktail shrimp at end.)
- Step 3 Add green onions, ginger, and garlic to wok. Cook and stir 30 seconds. Add bok choy and bell pepper; cook and stir 2 minutes.
- Step 4 Add noodles, shrimp, and soy sauce mixture to wok. Using tongs, toss ingredients until noodles are coated in sauce and heated through. If desired, top with crushed red pepper or Sriracha. Serve immediately. Serves 4
Based on a recipe from Better Homes & Gardens.