Directions

1. 1. Put 3 servings of rice noodles in a cool bath and soak while you cook.

2. 2. Chop and separate the greens from the whites of 3 scallions and 1/2 lb bok choy

3. 3. Mince fresh ginger

4. 4. In a wok, heat oil and add bok choy whites for a minute, then greens for a minute, remove from wok and set aside.

5. 5. Add 1 tbsp oil to pan, the minced ginger, chili paste, and scallion whites to pan and cook for 1 minute

6. 6. Add shrimp to wok and cook for 5 minutes, flipping 1/2 way through

7. 7. Remove shrimp and set aside

8. 8. Use BOU cube to make 2 cups broth. Add broth and soy sauce to wok.

9. 9. Add noodles from water bath to sauce

10. 10. Add corn starch mixed with 1 tbs water to wok with a dash of coconut sugar (or sugar of choice)

11. 11. Toss until noodles visibly are soft

12. 12. Add shrimp and bok choy back to dish

13. 13. Serve with scallion greens and chili flakes sprinkled on top!