Shrimp and Noodle Stir Fry

Ingredients

• 4 heads baby bok choy cut into thin wedges (1pound total)
• 6 ounces vermicelli (preferably)
• 2 cups chicken broth 
• 0.5 cup cilantro leaves fresh
• 1 teaspoon ginger fresh minced peeled
• 12  mushroom caps fresh halved
• 2  garlic clove minced
• 1 pound jicama peeled cut into 2-inch-long julienne
• 4 servings lime wedges 
• 1 medium onion thinly sliced
• 0.5 teaspoon pepper dried red hot
• 4  spring onion 
• 1 tablespoon sesame oil 
• 1 pound shrimp shelled
• 3 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• wok
• kitchen scissors

Directions

1. Soak noodles in cold water to cover 15 minutes.
2. Drain and cut in half with scissors.
3. Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Swirl 1 tablespoon peanut oil in wok to coat evenly and heat until just smoking. Stir-fry onion, ginger, and red pepper flakes 1 minute.
4. Add mushrooms and stir-fry until just tender, about 2 minutes.
5. Transfer mixture to a large bowl and season with salt.
6. Swirl another tablespoon peanut oil in wok to coat evenly and heat until just smoking. Stir-fry bok choy until barely tender, then add scallions and salt to taste and stir-fry until bok choy is crisp-tender.
7. Add to mushroom mixture.
8. Pat shrimp dry and season with salt. Swirl remaining tablespoon peanut oil in wok and heat until just smoking. Stir-fry shrimp 2 minutes, or until just cooked through, and transfer to bowl with vegetables.
9. Add broth and garlic to wok and bring to a boil. Stir noodles into broth and boil until tender and most of broth is absorbed, 4 to 5 minutes.
10. Return shrimp and vegetables to wok and stir-fry until heated. Stir in sesame oil, jícama, and salt to taste.
11. Serve stir-fry sprinkled with cilantro leaves.