Recipe Instructions:
Ingredients
¼ cup honey
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon Asian chili-garlic sauce
1 ½ teaspoons grated garlic (from 3 cloves)
1 teaspoon cornstarch
3 tablespoons canola oil, divided
1 5-oz. pkg. sliced fresh shiitake mushrooms (3 cups)
3 heads baby bok choy, sliced (4 cups)
1 pound peeled, deveined extra-large raw shrimp, patted dry
1 8-oz. pkg. rice stick noodles, soaked according to pkg. directions
Directions
Whisk honey, vinegar, soy sauce, chili-garlic sauce, garlic, and cornstarch in a small bowl.
Heat 2 tablespoons oil in a large non-stick skillet over medium-high. Add mushrooms; cook, stirring occasionally, until lightly browned, about 6 minutes.
Add bok choy; cook, stirring often, until crisp-tender, about 3 minutes. Transfer mushroom mixture to a medium bowl.
Heat remaining 1 tablespoon oil over medium-high. Add shrimp; cook, flipping occasionally, until just opaque in centers, 2 to 3 minutes.
Add honey mixture and soaked and drained noodles to skillet. Cook, stirring constantly, until sauce is thickened and noodles are coated in sauce, about 2 minutes. Remove from heat and stir in mushroom mixture.
