1 (6.75 Ounce) Package Rice Noodles
5 Tablespoons Vegetable Oil, Divided
1 Small Onion, Minced
2 Cloves Garlic, Minced
½ Teaspoon Ground Ginger
2 Cups Cooked Small Shrimp, Diced
2 Cups Chopped Cooked Pork
4 Cups Shredded Bok Choy
3 Tablespoons Oyster Sauce
¼ Cup Chicken Broth
¼ Teaspoon Crushed Red Pepper Flakes
1 Green Onion, Minced
Step 1 Soak the rice noodles in warm water for 20 minutes; drain.
Step 2 Heat 3 tablespoons vegetable oil in a wok or large heavy skillet over medium-high heat. Saute noodles for 1 minute. Transfer to serving dish, and keep warm. Add remaining 2 tablespoons oil to skillet, and saute onion, garlic, ginger, shrimp and pork for 1 minute.
Step 3 Stir in bok choy, oyster sauce and chicken broth. Season with pepper flakes. Cover, and cook for 1 minute, or until bok choy is wilted. Spoon over noodles, and garnish with minced green onion. Serves 4.