Orange-Chili Crisp Shrimp Udon

Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy, then roughly chop. Quarter the lime(s). In a bowl, whisk together the soy sauce, soy-miso sauce, orange marmalade, the juice of 2 lime wedges (or 4 wedges for 4 servings), 2 tablespoons of water (or 4 tablespoons for 4 servings), 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 and pepper if desired. Season with as much of the remaining chili crisp as you'd like; toss to coat. In a large, high-sided pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl. Cover with foil keep warm.

Using your hands, carefully separate the noodles. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the noodles and sauce (carefully, as the liquid may splatter); season with salt and pepper if desired. Cook, stirring occasionally, 2 to 3 minutes, or until combined and the noodles are heated through. Turn off the heat. Serve the finished noodles topped with the cooked shrimp. Garnish with the sesame seeds. Serve the remaining lime wedges on the side. Enjoy!