1 lb rice noodles
about 1/4 c oil
3 T minced garlic
1 lb bok choi, cleaned and cut into into spears (or more)
1 T fermented soybean paste
1 T soy sauce
1.5 T fish sauce
1.5 T rice vinegar
1 tsp sugar
1 1/4 c chicken broth or water
1 T cornstarch dissolved in 3 T water
Crushed red pepper
Soak the noodles in hot water till softened. Heat 1.5 T oil over high heat in a wok, then add half the noodles and stir-fry for 2 minutes. Turn onto a platter, add 1 T oil to the wok and stir-fry the rest of the noodles. Add to the platter.
Heat 1 T oil in the wok, then add the garlic and briefly stir-fry. Add the greens and stir-fry till they wilt and turn bright green. Add the soybean paste, soy sauce, fish sauce, vinegar and the sugar, then add the broth and cornstarch mix. Stir and then cover and bring to a boil, then remove the lid and simmer for 2 minutes, stirring once in a while. Pour over the noodles. Serve with a sauce made of 1/4 c rice vinegar, 2 T sugar, and as much cayenne as you like. This is from Hot Sour Salty Sweet.
You can also add some tofu. I like to stir-fry a bit of pressed tofu with the garlic before adding the greens.