Shanghai-Style Green Onion Noodles

Makes 2 servings.

1/4 cup vegetable oil
1 bunch Red Dog green onions, white and green parts cut into thin 1-inch strips
2 Tbsp reduced-sodium soy sauce
1/2 Tbsp minced fresh ginger
1 Tbsp dark brown sugar
4 oz lo mein or ramen noodles
1.5 heads Red Dog bok choi, thinly sliced

To a deep 12-inch skillet or wok, off the heat, add the oil and green onions. Heat pan on medium-low. Cook 15–20 min., stirring occasionally, until green onions are just golden brown.

Meanwhile, in a small bowl, combine the soy sauce, ginger, brown sugar, and 1/2 Tbsp water, stirring to dissolve sugar.

Bring a large pot of water to a boil on high. Add the noodles and cook 2 min. Add the bok choi and cook 1 min., until noodles are tender. Drain, rinse well under cold water, and drain well.

With a slotted spoon, transfer fried green onions to a paper towel–lined plate and reserve for serving. Reduce heat to low. Carefully add soy sauce mixture to oil in pan. Cook 2 min., until mixture starts to bubble. Add noodles and bok choi to pan and toss well to coat evenly. Divide noodle mixture into 2 bowls. Top with fried green onions.