Serves 4

Adding the hot bean sauce after the noodles helps reduce its strength. Use sparingly at first, and add more to taste if desired.

10 ounces cooked shrimp

¼ teaspoon five-spice powder

½ teaspoon cornstarch

2 stalks bok choy

4 tablespoons oil for stir-frying

2 leaves cabbage, shredded

1 teaspoon soy sauce

2 garlic cloves, finely chopped

2 slices ginger, finely chopped

¾ pound fresh Shanghai noodles

1 tablespoon hot bean sauce, or to taste

• Rinse the shrimp in warm water and pat dry. Marinate the shrimp in the five-spice powder and cornstarch for at least 15 minutes.

• Wash the bok choy and drain thoroughly. Separate the stalks and leaves. Cut across the leaves and cut the stalks into 1-inch pieces on the diagonal.

• Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the shrimp and stir-fry briefly until it changes color. Push the shrimp up to the side and add the bok choy stalks and cabbage. Stir-fry briefly, then add the bok choy leaves. Add 1 teaspoon soy sauce, and stir-fry until the vegetables turn a bright color and are tender. Remove from the wok and set aside.

• Add 2 tablespoons oil to the wok or skillet. When oil is hot, add the garlic and ginger. Stir-fry briefly until aromatic. Add the noodles. Stir-fry briefly, then mix in the hot bean sauce. If necessary, add 2 tablespoons water. Add the shrimp and vegetables. Mix everything through and serve hot.