Saucy Shrimp and Noodle Stir-Fry

Ingredients

 ¼ cup honey

2 Tbsp. rice vinegar

2 Tbsp. soy sauce

1 Tbsp. Asian chili-garlic sauce

1 ½ tsp. grated garlic (3 cloves)

1 tsp. cornstarch

3 Tbsp. canola oil, divided

1 5 oz. pkg. sliced fresh shiitake mushrooms (3 cups)

3 heads baby Bok choy, sliced (4 cups)

1 lb. peeled, deveined extra-large raw shrimp, patted dry

1 8 oz. pkg. rice stick noodles soaked according to pkg.

Directions

Whisk – honey, vinegar, soy sauce, chili-garlic sauce, garlic, and cornstarch in a small bowl.

 Heat – 2 tablespoons oil in a large nonstick skillet over medium-high. Add mushrooms; cook, stirring occasionally until lightly browned, about 6 minutes. Add Bok choy; cook, stirring often, until crisp-tender, about 3 minutes. Transfer mushroom mixture to a medium bowl.

 Heat – remaining 1 tablespoon oil over medium-high. Add shrimp; cook, flipping occasionally, until just opaque in centers, 2 to 3 minutes. Add honey mixture and soaked ad drained noodles to skillet. Cook, stirring constantly until sauce is thickened, and noodles are coated in sauce, about 2 minutes. Remove from heat and stir in mushroom mixture.

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