3 serrano chilies, seeds removed and sliced into rounds
1/4 cup white vinegar
2 tablespoons sugar
1/8 teaspoon salt
1/2 cup vegetable oil for frying
2 shallots, finely sliced
4-6 Jade Asian Greens Baby Bok Choy
A pinch of sugar
A pinch of salt
A small glug of shallot oil
1 tablespoon shallot oil
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1/2 teaspoon sesame oil
7 ounces dried wonton noodles, cooked according to package instructions and drained
Fried shallots, for garnish
To make pickled green chillies: Blanch the chilies in hot water for about 10 seconds and drain. In a small bowl, combine the white vinegar, salt, and sugar, and stir to dissolve the sugar. Add the chilies and set aside to pickle for at least 1 hour.
To make shallot oil: In a skillet, heat the oil over medium heat. Add the shallots and fry until the slices start to turn brown, stirring occasionally. Turn off the heat and let the shallots continue to fry until they turn a darker brown. Remove shallots from the oil and drain, saving the oil. Allow the oil and fried shallots to cool down.
Bring a pot of water to a rolling boil. Add the sugar, salt, and shallot oil. Add baby bok choy and bring the water back to a rolling boil. Remove the baby bok choy immediately and drain. Set aside.
In a mixing bowl, combine the shallot oil, light soy sauce, dark soy sauce, and sesame oil. Add the cooked noodles and toss to mix well. Taste the noodles and add more soy sauce if you like the dish saltier.
Divide the noodles into two serving plates and garnish with the reserved fried shallots. Arrange 2 to 3 baby bok choy on the side of each plate. Serve immediately with pickled green chilies on the side.