Add the shrimp, scallions, carrots, bell pepper, and bok choy and sauté for 2 to 3 minutes, or until the vegetables soften and the colors are vivid. Add the noodles and stir to combine.

Add the ramen noodles (discard the flavor packets to reduce sodium intake), and cook according to the noodle package instructions, about 3-4 minutes. Within the last 2 minutes, add bok choy.

11) Boil some water and cook the bok choy for 2-3 minutes. Take it out. 12) Cook the noodles in the same boiling water for 2-3 minutes. Save some of the hot water, then drain the noodles.

Transfer the shrimp–and–bok choy stir-fry to a medium serving bowl and garnish with the crispy noodles. Serve the stir-fry with brown rice.

Turn and cook until medium-rare, about 4 minutes longer. Set the fillets on the noodles. Add the bok choy to the boiling broth and cook until bright green, about 2 minutes. Using a slotted spoon ...

Cook until bok choy is almost tender, about two minutes. Toss in leaves and return pork to skillet. 5. Toss noodles, remaining ¼ cup soy sauce and 1½ tablespoons rice vinegar into the pan.

Serve immediately hot with a bed of Bok Choy stir fried noodles. To make the Bok Choy stir fried noodles: 1) Cook the dried udon noodles as per packet instruction, drain and keep it warm while set ...