You just need one pan to make this better-than-takeout dish.
What You’ll Need:
8 ounces rice noodles
1/4 cup fish sauce
4 teaspoons apricot preserves
2 tablespoons rice vinegar
1/2 teaspoon red pepper flakes
4 tablespoons olive oil
2 cloves of garlic, minced
4 ramps, chopped
2 eggs, beaten
1/2 head of Bok Choy, cored and sliced thinly
1/3 pound asparagus, cut into 1-inch pieces
1/4 pound sugar snap peas or snow peas, cut in 1/2-inch
1 cup of bean sprouts
1/2 pound peeled extra-large shrimp
1/4 cup roasted peanuts, chopped
Fresh cilantro, chopped
What to Do:
Put rice stick noodles in a large bowl and cover with boiling water. Let sit for 5-10 minutes, depending on noodle width, until noodles are tender but not soft (just shy of al dente). Rinse with cold water and drain very well.
Meanwhile, combine fish sauce, apricot preserves, and rice vinegar in a microwave-safe bowl. You want it to be very salty, funky, tart/sour and a touch sweet. If it needs more sour, add lime juice to taste. Microwave on low for 10 minutes, stirring halfway through. Add red pepper flakes, stir together and set aside.
Heat 4 tablespoons olive oil in a heavy 12-inch sauté pan set over medium-high heat. Once shimmering, add garlic and ramps and stir until fragrant, approximately 1 minute. Add beaten egg and as it starts to set, scramble with a wooden spoon or spatula until eggs are barely cooked. Add bok choy, asparagus, snap or snow peas and stir together for approximately 3 minutes. Add the shrimp and bean sprouts and cook stirring occasionally until shrimp are turning pink.
Add the cooked noodles and stir through vegetable and shrimp mixture. Add 1/2 the sauce and stir through. Add additional spoonfuls and mix together until it tastes balanced. Remove from heat.
Divide into four dishes and garnish with peanuts, cilantro, and a lime wedge.
Note: If ramps aren’t available, use scallions.