Main ingredients
- Fish & Seafood
Ingredients
Method
Ingredients
- 225g flat rice noodles
- 3 tablespoons vegetable oil, divided
- 450g bok choy
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 2 cloves garlic, sliced thin
- 1/2 small red chili, sliced thin
- 225g shrimp, peeled and deveined
- 2 large eggs, lightly beaten
- 1 lime, cut into wedges
- 1/2 cup coriander leaves
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Method
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1Cook rice noodles in boiling water according to package directions. Drain well and toss with 1 tablespoon vegetable oil to keep separated. Trim and wash the bok choy, then slice into 2,5cm pieces. Whisk together oyster sauce, soy sauce, rice vinegar and sugar.
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2Heat an enameled cast iron soup pot over medium-high heat. Add 1 tablespoon oil. Cook garlic and chili for 15 seconds while stirring, then add the shrimp and cook just until it turns pink. Add the bok choy and toss a few times to coat with oil. Cover the pot with the lid for 1 minute to wilt the greens. Remove the lid and continue to cook while tossing, until the shrimp is cooked through and the moisture is cooked off. Remove everything to a plate.
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3Heat remaining tablespoon of oil in the pot over medium-high heat. Once hot, add the eggs and scramble quickly. Add the noodles and cook for 1 minute, tossing to separate the strands. Return bok choy and shrimp to the pot.
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4Pour in the sauce and stir to combine. Continue cooking until all ingredients are hot and evently coated with sauce. Serve with lime wedges and chopped coriander.
