Soak rice noodles in cold water for 30 minutes and boil them in boiling water for 20-25 seconds. Then rinse several times in cold water and drain. It's good to prepare the ingredients while soaking rice noodles.

Wash bok choy and leave one leaf at a time, trim the shrimp, wash it gently in salt water, drain the water, slice the onions, peel off the outer skin of the mushrooms, wash the enoki mushrooms gently, drain the bottom, and slice the green onions so that they are not too long.

I'm going to use only 1+1/2 Ts of the red pepper oil first, and I'm going to put the rest at the end. Put 1+1/2 Ts of chili oil in a heated pan and stir-fry minced garlic.

When the garlic starts to smell, stir-fry the shrimp, then add rice wine to cook the shrimp.

Stir-fry sliced onions and when the onions become transparent, add mushrooms and stir-fry.
Then, add bok choy, enoki mushroom, and green onion and mix them as if you're slightly seasoning them.

Stir-fry boiled and drained rice noodles and seasonings while mixing. Just before turning off the heat, add 1/2 Ts of remaining pepper oil and mix and remove from the heat.