15-Min Shrimp & Orange-Chili Noodles

Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the bok choy; cut off and discard the root ends, then roughly chop, separating the stems and leaves. In a bowl, whisk together the soy sauce, orange marmalade, as much of the yuzu kosho as you'd like and up to half the chili crisp, depending on how spicy you'd like the dish to be.

Pat the shrimp dry with paper towels; place in a bowl. Season with salt, pepper, and as much of the remaining chili crisp as you'd like; toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp and chopped bok choy stems in an even layer. Cook, without stirring, 1 to 2 minutes, or until the shrimp are slightly opaque. Add the hoisin sauce (carefully, as the liquid may splatter) and chopped bok choy leaves; season with salt and pepper if desired. Cook, stirring frequently, 1 to 2 minutes, or until combined, the bok choy leaves are wilted, and the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.