-
1
In a bowl, mix the fish sauce, miso, oyster sauce, sugar and soy.
-
2
In a large pot of boiling lightly salted water, cook the bok choy until crisp-tender; about 2 minute; Transfer to a plate.
-
3
Add the noodles to the boiling water and cook until firm but pliable, about 5 minutes.
-
4
Drain and rinse under cold water; shake out any excess water.
-
5
Transfer the noodles to a bowl; toss with 1 tablespoon of the oil.
-
6
Heat 1 tablespoon of the oil in a large nonstick skillet. Add the shrimp, season with salt and cook over high heat until pink throughout, about 2 minutes.
-
7
Add the shrimp to the bok choy.
-
8
Add the remaining 1/4 plus 1 tablespoon of the oil to the skillet and heat until shimmering.
-
9
Add the garlic and cook, stirring for about 30 seconds.
-
10
Add the eggs and cook over high heat for about 30 seconds, just until lightly scrambled.
-
11
Add the noodles and toss lightly.
-
12
Add the fish sauce mixture and toss.
-
13
Cook, without stirring just until the liquid is nearly evaporated, about 5 minutes.
-
14
Stir the noodles once, then cook until browned on the bottom, about 2 minutes.
-
15
Add the shrimp and bok choy, cook just until heated through.
-
16
Transfer the noodles to a large platter, sprinkle with the chilies and peanuts and serve with lime wedges.
