1. Peel shrimp. 2. (If shrimp is frozen, do not thaw; peel under running cold water.) 3. Make shallow cut lengthwise down back of each shrimp; wash out sand vein. 4. Cut shrimp lengthwise into halves. 5. Toss shrimp, 1 teaspoon cornstarch, the sesame oil, 1/4 teaspoon salt and the white pepper in glass or plastic bowl. 6. Cover and refrigerate 20 minutes. 7. Separate bok choy leaves from stems. 8. Cut leaves into 2-inch pieces; cut stems diagonally into 1/4-inch slices (do not combine leaves and stems). 9. Remove strings from pea pods. 10. Place pea pods in boiling water. Cover and boil 1 minute; drain. 11. Immediately rinse under running cold water; drain. 12. Cut mushrooms in 1/2-inch slices. 13. Cut green onions into 2-inch pieces. 14. Mix 3 tablespoons cornstarch and 3 tablespoons water. 15. Heat 2 quarts water to boiling in Dutch oven. 16. Stir in noodles. 17. Cook uncovered over medium heat until noodles are soft and can be separated, about 5 minutes; drain. 18. Keep noodles warm in 300ºF oven. 19. Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. 20. Add 2 tablespoons vegetable oil; rotate wok to coat side. 21. Add shrimp, gingerroot and garlic; stir-fry until shrimp is pink. 22. Remove shrimp from wok. 23. Add 2 tablespoons oil to wok; rotate to coat side. 24. Add bok choy stems; stir-fry 1 minute. 25. Add bok choy leaves, mushrooms, oyster sauce and 1 teaspoon salt; stir-fry 1 minute. 26. Stir in chicken broth; heat to boiling. 27. Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds. 28. Add shrimp, pea pods, green onions and Barbecued Pork; cook and stir 30 seconds. 29. Serve over noodles. ---------------------------------------------------------------------------
Nutrition
Ingredients
