- ¼ cup chili crisp
- ¼ cup soy sauce
- 2 tablespoons white miso paste
- 2 teaspoons hot honey
- 2 tablespoons pomegranate molasses
- 1 tablespoon toasted sesame oil
- 1-2 king mushrooms, sliced into thin rounds/li>
- 1 lb. baby bok choy, sliced in half, lengthwise
- 8 oz. large shrimp, peeled and deveined
- 6 oz. rice noodles, softened in boiling water and drained
- 1 cup coarsely chopped walnuts
To make the sauce, combine the first 5 ingredients (chili crisp through pomegranate molasses) in a glass jar; screw the lid onto the jar and shake vigorously to combine. Set aside.
Heat the toasted sesame oil in a large skillet over high heat. Add the mushrooms and cook, undisturbed, until seared, 2 minutes. Toss the mushrooms; add the bok choy and shrimp. Cook for 2-3 minutes, until the bok choy is slightly wilted and the shrimp is turning pink.
Pour in the sauce and add the rice noodles. Simmer for 5 minutes, until the sauce coats everything in the pan. Add the walnuts; toss to coat. Remove from the heat. Serve while hot.
- Yields: 3-4 servings
- Preparation Time: 30 minutes
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