1 (6.75 ounce) package rice noodles
5 Tablespoons vegetable oil, divided
1 small onion, minced
2 cloves garlic, minced
1/2 teaspoons ground ginger
1 1/2 cups cooked small shrimp, diced
1 1/2 cups chopped cooked pork
4 cups shredded bok choy
3 Tablespoons oyster sauce
1/4 cup chicken broth
1/4 teaspoon crushed red pepper flakes
1 medium green onion, minced
Soak the rice noodles in warm water for 20 minutes; drain.
Heat 3 Tablespoons oil in a wok or large heavy skillet over medium high heat.
Sauté noodles for 1 minute.
Transfer to serving dish, and keep warm.
Add remaining 2 tablespoons oil to skillet, and saute onion, garlic, ginger, shrimp and pork for 1 minute.
Stir in bok choy, oyster sauce and chicken broth.
Season with pepper flakes.
Cover, and cook for 1 minute, or until bok choy is wilted.
Spoon over noodles, and garnish with minced green onion.