Stir-Fried Noodles with Shrimp/Bakmi Goreng

5 c. water
1 lb. egg noodles
3 tbsp. peanut oil
1/4 c. onion (about 1/2 medium onion), thinly sliced
2 cloves garlic, minced
1 lb. peeled, deveined shrimp*
2 tbsp. soy sauce
1/2 c. celery leaves and small stems,chopped into 1/2-inch pieces
3 scallions, chopped
3 c. bok choy, chopped
1 tsp. salt
1/2 tsp. pepper

1. In a large saucepan, bring water to a boil. Add noodles and cook for 3 minutes, stirring often.
2. Drain noodles and immediately rinse with cold water. Combine noodles with 1 tbsp. peanut oil and set aside.
3. In a mortar and pestle, blender, or food processor, combine 2 tbsp. onion and the garlic to make a paste.
4. Heat the remaining 2 tbsp. oil in a wok or skillet and add the rest of the onion. Add shrimp and stir-fry for 2 minutes.
5. Add soy sauce, celery, scallions, bok choy, salt, and pepper and fry for another 2 minutes.
6. Add noodles to the mixture. Stir-fry for 2 more minutes, until all of the ingredients are combined and heated.

Serve hot or at roomtemperature.

Preparation time: 30 minutes
Cooking time: 10 minutes
Serves 4

*To make this a vegetarian entrée, replace the shrimp with 1 1/2 c. trimmed green beans and 1/2 c. chopped red bell pepper.