# Stir-fried Noodles

A quick and easy stir-fried noodle dish featuring shrimp and bok choy, enhanced by a ginger, garlic, and scallion base.

- Cuisine: Chinese
- Category: Dinner
- Language: en

## Ingredients

- bok choy
- ginger
- garlic, minced
- scallion (green onion), thin sliced on a bias
- shrimp
- 0.25 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- brown sugar
- 2 tablespoons olive oil
- pad thai rice noodles

## Instructions

1. Wash the bok choy.
2. Mince half of the garlic and place it into a ramekin. Reserve the other half separately.
3. Thin slice the green onion on a bias and add it to the same ramekin as the minced garlic.
4. Peel a small piece of ginger (if desired) and thin slice it, then mince it. Add the minced ginger to the same ramekin.
5. Remove the tails from the shrimp. Lay each shrimp flat on the cutting board with the cleaned edge facing the knife. Hold the knife flat and cut the shrimp in half lengthwise.
6. In a small bowl, combine 1/4 cup of soy sauce, 2 tablespoons of rice vinegar (or white distilled vinegar), about 1 tablespoon of honey (or palm sugar/brown sugar), and the reserved half of the minced garlic.
7. Add a couple of tablespoons of oil to the ginger, garlic, and scallion (GGS) mixture.
8. Heat a pan over relatively high heat, then add the GGS with oil, followed immediately by the shrimp.
9. Let the shrimp sit on one side over high heat until a crust forms and they barely turn pink.
10. Over high heat, add 1-2 tablespoons of olive oil to the pan, followed by the cut vegetables (bok choy). Cook for 1-2 minutes until they have some color but still retain texture.
11. Empty the cooked vegetables onto a flat surface (like a half sheet tray).
12. Over high heat, add a couple of tablespoons of olive oil to the pan.
13. Add the pre-soaked pad Thai rice noodles to the pan and stir-fry for about 15-20 seconds.
14. Add all of the prepared sauce to the noodles, followed by all of the other cooked ingredients (shrimp, vegetables). Stir everything together.

## Equipment

- ramekin
- cutting board
- knife
- small bowl
- pan
- half sheet tray

## Tips

- To peel fresh ginger, use a spoon or leave the skin on if it's in good shape.
- Slice ginger thinly before mincing to break up fibers.
- Cut shrimp in half lengthwise for fun corkscrew shapes and quicker cooking.
- To prevent overheating ginger, garlic, and scallion (GGS) in oil, add a couple of tablespoons of oil directly to the GGS mixture before adding it to the pan.
- Cook shrimp on one side over high heat without disturbing until a crust forms and they barely turn pink.
- Cook vegetables for a minute or two to get some color but retain texture.
- Soak pad Thai rice noodles in tap water for 15-20 minutes according to package instructions.
- Stir-fry noodles for 15-20 seconds before adding sauce and other ingredients.
- Taste noodles to check if they are cooked.

## Source

- Original video: https://www.facebook.com/share/r/18TPFL8FDR/
- Recipe page: https://www.cliprecipe.com/recipe/3055dd78-35fb-481a-b826-3081b3691cf1
- Extracted: 2026-03-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt