Garlic Chili Oil Noodles with Shrimp

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  1 lbs Shrimp
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  fine sea salt and freshly-ground black pepper
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  0.3 cup Avocado oil
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  4 Bok Choy(2720g)
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  8 oz Noodles, Wide Knife-Cut, Dry
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  6 Garlic(18g)
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  2 Green Onion (Scallion)(30g)
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  1 tbsp Ginger, Fresh Root
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  2 tbsp Soy Sauce, Low Sodium
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  2 tbsp Sesame seeds
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  1 tbsp Gochugaru, Korean Red Chili Flakes
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  1 tbsp Vinegar, Chinese Black (Chinkiang)
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  1 tsp Sugar, Granulated White
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  0.3 tsp 1/4 teaspoon fine sea salt

Instructions

1. 1Bring a large pot of water to a boil over high heat.
2. 2While water heats, combine the gochugaru, soy sauce, Chinese black vinegar, sugar, and sesame seeds in a small bowl and whisk until the sugar dissolves.
3. 3Heat 1 tablespoon of avocado oil in a large non-stick sauté pan over medium-high heat. Add the shrimp in an even layer and cook 1–2 minutes per side until no longer pink and opaque throughout. Transfer to a clean plate.
4. 4Add 1 tablespoon avocado oil to the same pan. Place the bok choy cut-side-down and cook 1 minute over medium-high heat until lightly golden on the bottom, then flip and cook 30 seconds on the other side. Transfer to a clean plate.
5. 5Add the noodles to the boiling water and cook according to package directions until al dente, then drain thoroughly.
6. 6Add the remaining 1/4 cup avocado oil to the pan over medium heat. Add the garlic, ginger, and white parts of the green onions, and cook 1–2 minutes over medium heat until the garlic begins to turn lightly golden. Immediately pour in the chili oil mix (it will bubble intensely) and stir to combine. Remove from heat.
7. 7Add the drained noodles to the pan with the sauce, then add the cooked shrimp and green parts of the green onions. Toss everything together until evenly coated.
8. 8Divide the noodle mixture evenly into 4 airtight containers while hot, top each with cooked bok choy, and seal. Refrigerate until ready to reheat and serve.