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Ingredients

• 3/4 cup  chicken stock, or low-sodium broth
• 2 tablespoons  low-sodium soy sauce
• 1 tablespoon  mirin
• 1 1/2 teaspoons  cornstarch dissolved in 1 tablespoon of water
• 2 tablespoons  canola oil
• 2 tablespoons  finely julienned peeled fresh ginger
• 1   garlic clove, thinly sliced
• 1/2 teaspoon  crushed red pepper
• 1   large onion
• 1/4 pound  shiitake mushrooms, stemmed and caps thinly sliced
• 1 head  of bok choy, thinly sliced crosswise (about 12 ounces)
• 1 pound  medium shrimp, shelled and deveined
• 1/4   package instant ramen noodles, or fried Chinese noodles, crumbled
•   Brown rice, for serving

Description

Takashi Yagihashi Cooks Scallops, Squid, And Shrimp In Stock, Soy Sauce, Sugar, Vinegar, Chili Oil, Sesame Oil, And Mirin, Then Tops The Dish With Crispy Deep-fried Noodles. Stir-fry Shrimp In A Small Amount Of Oil And Top With A Light Sprinkling Of Crunc

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