Transfer the shrimp–and–bok choy stir-fry to a medium serving bowl and garnish with the crispy noodles. Serve the stir-fry with brown rice.

Add the noodles, bok choy, onion and the oyster sauce mixture and stir-fry until the noodles are hot and the sauce is absorbed, about 3 minutes. Transfer to plates.

Add the carrot, bell pepper and mushrooms and stir-fry for about 30 seconds, then put the vegetables in the bowl with the pork belly and shrimp.

Ying Stoller shares a recipe for a quick and easy rice noodle stir-fry.

Stir fry 6 shrimps, 1 egg, 14oz of rice in 1 tbsp of sesame oil. Add 2 tsp of Hondashi (trademark) with 1 tsp of soy sauce.

Add the shrimp and chilies, season with salt and pepper and stir fry until lightly browned, 3 minutes. Add onion and cook for 2 minutes or until tender.

With a sharp zing of fresh minced ginger, you can eat this stir-fry on its own, or over rice or noodles, says Houston chef Anita Jaisinghani.

Looking for a delicious and easy stir-fry recipe that’s perfect for a quick and easy weeknight meal? Look no further than this Chicken and Shrimp Chow Mein recipe!