- 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, 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 jicama, peeled and cut into 2-inch-long julienne
- 1/2 cup fresh cilantro leaves
- Accompaniment:
- Lime wedges
- Soak noodles in cold water to cover 15 minutes. Drain and cut in half with scissors.
- 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.
- 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.
- 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.
- 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.
- Return shrimp and vegetables to wok and stir-fry until heated. Stir in sesame oil, jicama, and salt to taste.
- Serve stir-fry sprinkled with cilantro leaves.