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1
Soak noodles in cold water to cover 15 minutes.
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2
Drain and cut in half with scissors.
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3
Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately.
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4
Swirl 1 tablespoon peanut oil in wok to coat evenly and heat until just smoking.
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5
Stir-fry onion, ginger, and red pepper flakes 1 minute.
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6
Add mushrooms and stir-fry until just tender, about 2 minutes.
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7
Transfer mixture to a large bowl and season with salt.
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8
Swirl another tablespoon peanut oil in wok to coat evenly and heat until just smoking.
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9
Stir-fry bok choy until barely tender, then add scallions and salt to taste and stir-fry until bok choy is crisp-tender.
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10
Add to mushroom mixture.
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11
Pat shrimp dry and season with salt.
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12
Swirl remaining tablespoon peanut oil in wok and heat until just smoking.
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13
Stir-fry shrimp 2 minutes, or until just cooked through, and transfer to bowl with vegetables.
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14
Add broth and garlic to wok and bring to a boil.
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15
Stir noodles into broth and boil until tender and most of broth is absorbed, 4 to 5 minutes.
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16
Return shrimp and vegetables to wok and stir-fry until heated.
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17
Stir in sesame oil, jicama, and salt to taste.
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18
Serve stir-fry sprinkled with cilantro leaves.
