Active time: 35 min Start to finish: 45 min

Serves 4.

INGREDIENTS

  • 6oz bean thread noodles (preferably 1/8 to 1/4 inch wide
  • 3tablespoons peanut or vegetable oil
  • 1medium onion, thinly sliced
  • 1teaspoon minced peeledfresh ginger
  • 1/2teaspoon dried hot redpepper flakes
  • 12fresh shiitake mushrooms, coarse stems removedand caps halved
  • 4heads baby bok choy(1 lb total), leaves removed and bulb cutinto thin wedges
  • 4scallions, cut diagonallyinto 1-inch pieces
  • 1lb large shrimp, shelled
  • 2cups chicken broth
  • 2garlic cloves, minced
  • 1tablespoon asian sesame oil
  • 1small jícama (1 lb), peeled and cut into 2-inch-long julienne
  • 1/2cup fresh cilantro leaves
    accompaniment: lime wedges

    DIRECTIONS

    Soak noodles in cold water to cover 15 minutes. Drain and cut in half with scissors.


    Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Swirl 1 tablespoon peanut oil in wok to coat evenly and heat until just smoking. Stir-fry onion, ginger, and red pepper flakes 1 minute. Add mushrooms and stir-fry until just tender, about 2 minutes. Transfer mixture to a large bowl and season with salt.


    Swirl another tablespoon peanut oil in wok to coat evenly and heat until just smoking. Stir-fry bok choyuntil barely tender, then add scallions and salt to taste and stir-fry until bok choy is crisp-tender. Add to mushroom mixture.


    Pat shrimp dry and season with salt. Swirl remaining tablespoon peanut oil in wok and heat until just smoking. Stir-fry shrimp 2 minutes, or until just cooked through, and transfer to bowl with vegetables.


    Add broth and garlic to wok and bring to a boil. Stir noodles into broth and boil until tender and most of broth is absorbed, 4 to 5 minutes.


    Return shrimp and vegetables to wok and stir-fry until heated. Stir in sesame oil, jícama, and salt to taste.


    Serve stir-fry sprinkled with cilantro leaves.