Garlic Chili Oil Noodles with Shrimp

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  Shrimp(454g)
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  fine sea salt and freshly-ground black pepper
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  Avocado oil(80g)
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  Bok Choy
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  Noodles, Wide Knife-Cut, Dry(227g)
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  Garlic
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  Green Onion (Scallion)
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  Ginger, Fresh Root(15g)
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  Soy Sauce, Low Sodium(30g)
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  Sesame seeds(30g)
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  Gochugaru, Korean Red Chili Flakes(30g)
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  Vinegar, Chinese Black (Chinkiang)(15g)
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  Sugar, Granulated White(5g)
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  1/4 teaspoon fine sea salt

Instructions

1. 1Bring a large pot of water to a boil.
2. 2Meanwhile, in a small mixing bowl, whisk together all of the chili oil mix ingredients until combined.
3. 3Season the shrimp generously with salt and pepper. Heat 1 tablespoon oil to a large non-stick sauté pan over medium-high heat. Add the shrimp in an even layer (you may need to do this in two batches, depending on the size of your pan) and sauté for 1-2 minutes per side until the shrimp are no longer pink and cooked through. Transfer the cooked shrimp to a clean plate and set aside.
4. 4Add 1 more tablespoon oil to the pan. Place the bok choy halves cut-side-down in the pan. Cook for 1 minute or until lightly golden on the bottom, then flip and cook for 30 seconds on the other side. Transfer the cooked bok choy to a clean plate and set aside.
5. 5Add the noodles to the boiling water and cook according to package instructions until al dente.
6. 6While the noodles are cooking, add the remaining 1/4 cup oil to the pan. Add the garlic, ginger and the white parts of the scallions and sauté for 1-2 minutes, or until the garlic begins to turn lightly golden. Immediately pour the chili oil mix into the pan (be careful, as it will bubble up intensely) and stir to combine. Remove pan from heat until the noodles are ready.
7. 7Strain the noodles and add them immediately to the pan with the sauce. Add the cooked shrimp and green parts of the scallions and toss everything together until evenly combined.
8. 8Serve immediately with the cooked bok choy and enjoy!