For the Sauce:
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.
From Ching's Everyday Easy Chinese: More Than 100 Quick & Healthy Chinese Recipes by Ching-He Huang. First published in 2011 by HarperCollins UK as Ching's Fast Food. First U. S. edition published in 2011 by William Morrow, an Imprint of HarperCollins Publishers. Copyright © 2011 by TZU London Ltd. Text, food, and styling copyright © 2011 by Ching-He Huang, photography copyright © 2011 by Jamie Cho. All rights reserved. Used with permission of the publisher.
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