Chinese Noodles With Shrimp

• 1 lb Chinese egg noodles
• 2 tsp peanut oil
• 1 None red bird's-eye chili pepper, finely chopped
• 1 clove garlic, crushed
• 2 lbs jumbo shrimp, peeled and deveined, tails intact
• 12 oz baby bok choy, quartered lengthways
• 2 tbsp sesame oil
• 1/2 cup kecap manis (or dark soy sauce)
• 1/4 cup light soy sauce
• 1/2 cup coarsely chopped fresh cilantro

1. Place noodles in large heatproof bowl and cover with boiling water. Use fork to separate noodles, then drain. Rinse again by pouring boiling water over noodles in colander; drain.
2. Heat half the peanut oil in a wok on high heat. Stir-fry chili pepper and garlic, until just fragrant. In batches, add shrimp and stir-fry until just changed in color.
3. Heat remaining peanut oil in wok on high heat. Stir-fry noodles and bok choy until bok choy has just wilted.
4. Return shrimp to wok with the sesame oil, kecap manis, soy sauce, cilantro and 1/4 cup water. Stir-fry until heated through.

chinese egg noodles, peanut oil, red birds, clove garlic, jumbo shrimp, choy, sesame oil, manis, light soy sauce, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/35271 (may not work)