Quick, tasty, and nutritious, this makes a great midweek supper. The yellow bean paste is a great pantry ingredient, perfect for marinades and speedy home-cooked meals like this one.

• 3-1/3 ounces medium egg noodles
• 2 tablespoons toasted sesame oil
• 1 tablespoon peanut oil
• 1 large clove of garlic, crushed and finely chopped
• 1 red chili, seeded and finely chopped
• 7 ounces cooked, shelled and deveined tiger shrimp
• 3-1/2 ounces baby bok choy leaves

For the Sauce:

• 1 tablespoon yellow bean paste
• 1 tablespoon light soy sauce
• 1 tablespoon Shaohsing rice wine or dry sherry
• 1 tablespoon cornstarch

1. Cook the noodles in a saucepan of boiling water for 2-3 minutes until al dente, or according to the instructions on the package. Drain, then rinse under cold running water and drain again. Drizzle the drained noodles with half the toasted sesame oil and toss together to prevent them from sticking to each other.

2. Meanwhile, mix together all the ingredients for the sauce, along with 7 tablespoons of water, and set aside.

3. Heat a wok over high heat until it starts to smoke and then add the peanut oil. Add the garlic and stir-fry for a few seconds, then add the chili and fry for a few seconds more.

4. Add the shrimp, bok choy, and the sauce, then bring to a boil. Add the cooked noodles and toss together, then drizzle with the remaining toasted sesame oil and serve immediately.

Note: For a vegetarian version of this dish, substitute sliced deep-fried tofu or shiitake mushrooms for the shrimp.