Shrimp Stir Fry with Bok Choy, Diced Tomatoes, and Rice Noodles

Recipe View Prepare the Rice Noodles: In a large bowl, submerge the rice noodles in hot water. Allow them to soak until softened, approximately 15 minutes. Once softened, drain the noodles thoroughly and rinse under cold water to prevent sticking. Set aside and keep warm. (Prep time: 15 minutes)

Recipe View Whisk the Stir-Fry Sauce: In a mixing bowl, whisk together the soy sauce, water, rice wine, brown sugar, grated fresh ginger, and cornstarch until well combined. Ensure there are no lumps for a smooth and consistent sauce. (Prep time: 5 minutes)

Recipe View Sauté Aromatics and Shrimp: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the red pepper flakes and finely chopped garlic to the hot oil. Stir-fry for about 1 minute, until fragrant and the garlic is lightly golden. Add the peeled and deveined jumbo shrimp and chopped bok choy to the skillet. Sauté for 3 to 4 minutes, or until the shrimp turn pink and are cooked through, and the bok choy is tender-crisp. (Cook time: 5 minutes)

Recipe View Combine and Thicken: Stir in the diced tomatoes (with their juices) and the prepared soy sauce mixture into the skillet with the shrimp and bok choy. Cook, stirring continuously, until the sauce begins to thicken and coats the shrimp and vegetables, about 2 to 3 minutes. (Cook time: 3 minutes)

Recipe View Serve: Arrange the cooked rice noodles in a warmed serving bowl or individual plates. Pour the shrimp and vegetable mixture over the noodles, ensuring each serving is generously coated with the flavorful sauce. Garnish with sliced green onions for a fresh, vibrant touch. Serve immediately and enjoy! (Prep time: 2 minutes)