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Bok Choy, Napa and Fresh Noodle Stir Fry
Recipe by Chef Tom Fraker

Bok Choy, Napa and Fresh Noodle Stir Fry

12 Raw Shrimp, peeled & deveined
Garlic Salt & Freshly Ground Pepper, to taste
Cooking Spray
1 Lime
2 tablespoons Extra Virgin Olive Oil
1 Melissa’s Perfect Sweet Onion, sliced thin
3 cloves Melissa’s Peeled Garlic, minced
10 large Mushrooms, quartered
1 pound Melissa’s “Asian EssentialsBok Choy Leaves, rinsed
1 pound Melissa’s "Asian EssentialsNapa Cabbage Leaves, rinsed
1 Red Bell Pepper, julienned
1 Yellow Bell Pepper, julienned
1 Green Bell Pepper, julienned
1 tablespoon Ground Ginger
¼ cup Soy Sauce
1 tablespoon Unsalted Butter
Freshly Ground Black Pepper, to taste
1 package Melissa’s Fresh Chinese Noodles


Prepare a hot grill.

Season the shrimp with the garlic salt and pepper and coat with the cooking spray.

Place them on the hot grill and cook for 1-2 minutes per side or until they are opaque.

Drizzle with the juice from the lime and set aside.

Heat the olive oil in a wok/wok pan over high heat.

Add the onions, season with salt and pepper and sauté until they are translucent.

Stir in the garlic for 30 seconds and then add the mushrooms, bok choy, napa and the bell peppers and sauté until just tender.

Add the rest of the ingredients, except for the noodles and stir fry for 1 minute.

Add the shrimp and set aside.

Prepare the noodles according to the package instructions.

Place the noodles on a serving platter and top with the stir fry vegetables.

Makes about 8-10 servings.