*A spicy sauce is mainly based on on chili, ginger, garlic, sugar and fermented paste of soybeans. Season during cooking according to taste. Mix all ingredients together; set aside.
Wash and prep all vegetables accordingly. Cook noodles according to package directions. Keep hot water – reheat noodles a few seconds in hot water prior to serve.
If shrimps or prawns are purchased frozen, remove them from the original packaging first. Place shrimps in a large shallow dish and leave to thaw slowly in the refrigerator for 2 or 3 days. If on the hurry, thaw shrimps under running water. Drain shrimps and store them in a container lined with paper towels. To peel, pull off the legs, use your thumbs to crack the shell open along the underside, and pull off the shell. Keep tails on if desired. To devein shrimp, make a light incision along the vein and remove it with the tip of a paring knife or use paper towel to grab it easily. Keep shrimps refrigerated until ready to cook.
To clean bok choy, give them a few baths until water comes out clear. Drain greens upside down. Split in half and arrange bok choy on their back side in a hot pan (or wok) with a drizzle of sesame oil or duck fat. Season with salt, cover with a lid and cook for 5 minutes. Remove the lid and top each green with some spicy sauce, flip and give a good sear; uncovered.
When cooking veggies, add some salt but be aware that the saltiness from the soy sauce involved in the recipe might just be enough. In a hot wok, add a drizzle of sesame oil or duck fat. Sear shrimps one minute on both side – Add some of the spicy sauce and sear for couple of minutes on hight heat. Do not overcook shrimps; transfer to a plate.
Wipe off wok, add oil or duck fat and heat up until it begins to smoke. Sauté together, onions, celery, carrot and bell peppers on hight heat. When cooked half way through, add Chinese cabbage, peas, mung bean sprouts (add tomatoes at the very end though). Continue to sauté swiftly for a few minutes. To create some flavorful liquid (fond), add 50g water or stock and Tamari and thicken it with the corn starch mixture (add half first), and check the consistency. Cook for a minute or so and serve.
Arrange hot noddles on a plater. Top with vegetables, sauce and shrimps. Add garnishing – Enjoy!