• 3 bundles PC Rice Vermicelli
• ¼ cup PC Sunflower Oil, divided
• 3 PC Free Run Large Brown Eggs, whisked
• ½ tsp salt, divided
• 1 pkg frozen PC® Peeled Raw Pacific White Large Shrimp, thawed and patted dry
• 4 cloves garlic, minced
• ¼ cup shaoxing cooking wine or broth
• 3 cups frozen PC 3-Pepper & Onion Blend
• 2 tsp PC Curry Powder (mild or medium)
• 1 tsp PC Ground Turmeric
• 6 heads baby bok choy, trimmed and quartered
• 3 tbsp fish sauce and 2 tbsp fresh lime juice
• 1 tsp granulated sugar

Step 1 Cook noodles; drain and rinse under cold water.

Step 2 Heat 2 tbsp oil in wok on high; scramble eggs with pinch salt until softly set. Remove to bowl.

Step 3 Add remaining oil; stir-fry shrimp and garlic until pink, 1 to 2 min. Add wine, scrape up brown bits.

Step 4 Add vegetable blend and reduce heat to medium-high; stir-fry 1 to 2 min. Stir in spices and remaining salt. Reduce heat to medium; add bok choy, noodles, and eggs; stir-fry until wilted, 2 min.

Step 5 Mix fish sauce, lime juice, and sugar; toss in.