Ingredients

Serves 4

　　6 ounces bean thread noodles (preferably 1/8 to 1/4 inch wide)

　　3 tablespoons peanut or vegetable oil

　　1 medium onion, thinly sliced

　　1 teaspoon minced peeled fresh ginger

　　1/2 teaspoon dried hot red pepper flakes

　　12 fresh shiitake mushrooms, coarse stems removed and caps halved

　　4 heads baby bok choy (1pound total), leaves removed and bulb cut into thin wedges

　　4 scallions, cut diagonally into 1-inch pieces

　　1 pound large shrimp, shelled

　　2 cups chicken broth

　　2 garlic cloves, minced

　　1 tablespoon Asian sesame oil

　　1 small jícama (1 pound), peeled and cut into 2-inch-long julienne

　　1/2 cup fresh cilantro leaves

　　Accompaniment: lime wedges

　　

Step 1

Soak noodles in cold water to cover 15 minutes. Drain and cut in half with scissors.

　　

Step 2

Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Swirl 1 tablespoon peanut oil in wok to coat evenly and heat until just smoking. Stir-fry onion, ginger, and red pepper flakes 1 minute. Add mushrooms and stir-fry until just tender, about 2 minutes. Transfer mixture to a large bowl and season with salt.

　　

Step 3

Swirl another tablespoon peanut oil in wok to coat evenly and heat until just smoking. Stir-fry bok choy until barely tender, then add scallions and salt to taste and stir-fry until bok choy is crisp-tender. Add to mushroom mixture.

　　

Step 4

Pat shrimp dry and season with salt. Swirl remaining tablespoon peanut oil in wok and heat until just smoking. Stir-fry shrimp 2 minutes, or until just cooked through, and transfer to bowl with vegetables.

　　

Step 5

Add broth and garlic to wok and bring to a boil. Stir noodles into broth and boil until tender and most of broth is absorbed, 4 to 5 minutes.

　　

Step 6

Return shrimp and vegetables to wok and stir-fry until heated. Stir in sesame oil, jícama, and salt to taste.

　　

Step 7

Serve stir-fry sprinkled with cilantro leaves.