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6 ounces thin rice noodles
1/4 cup reduced-sodium soy sauce
3 tablespoons rice vinegar
3 tablespoons hoisin sauce
1 tablespoon canola oil
2 garlic cloves, minced
1 small jalape?o pepper, seeded and chopped
1 (2-inch) piece peeled fresh ginger, minced
3/4 pound shrimp, peeled and deveined

2 scallions, white and light green parts only, thinly sliced
2 carrots, shredded, or 1 cup packaged shredded or “matchstick” carrots
1 red bell pepper, seeded and cut into thin strips
1 head bok choy, cored and thinly sliced
1 tablespoon dark sesame oil
2 tablespoons chopped fresh mint
2 tablespoons chopped peanuts

Prepare the noodles according to the package directions. Drain well and pat dry.

Meanwhile, in a bowl, combine the soy sauce, vinegar, and hoisin sauce.

In a large skillet over medium-high heat, add the oil. Sauté the garlic, jalape?o, and ginger for 1 minute. Add the shrimp, scallions, carrots, bell pepper, and bok choy and sauté for 2 to 3 minutes, or until the vegetables soften and the colors are vivid. Add the noodles and stir to combine. Add the sauce and stir to combine. Transfer to a serving bowl, drizzle with the sesame oil, and top with the mint and peanuts.

If you don’t have a jalape?o on hand, add chili garlic sauce, chili paste (sambal oelek), or crushed red pepper flakes, to taste. If you are watching your sodium intake, start with three tablespoons of soy sauce and two tablespoons of hoisin  sauce. Add more to taste, if needed.