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To make the chili oil, heat a large skillet over medium heat. Add the oil, sliced garlic, bay leaf, peppercorns and chili flakes. Cook, stirring occasionally until the garlic is fragrant, about 5 minutes. Remove from the heat and very carefully transfer the oil to a heat proof bowl or glass jar. Set aside.
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Combine the soy sauce, vinegar, honey, chili paste, and 2 tablespoons of water in a bowl.
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Place the skillet over medium high heat. Add 1 tablespoon oil, chopped garlic and shrimp. Season with salt and black pepper and cook, about 5 minutes. Transfer cooked shrimp to a bowl.
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Add remaining tablespoon of oil to the skillet. Add the green onions and bok choy and cook for 2-3 minutes.
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Slowly pour in the soy sauce mixture. Bring the mixture to a simmer.
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Add the noodles and return the shrimp to the skillet. Cook until the sauce coats the noodles, about 3-5 minutes.
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Stir in 2 tablespoons chili oil. Remove from the heat. Serve the noodles warm, topped with additional chili oil and toasted sesame seeds.