Instructions

1. Fill your largest pot with salted water and bring to a boil.
2. While water is coming to a boil, wash and thinly slice bok choy, separating the white stems from the green leaves.
3. Shell and devein shrimp. Make a vinaigrette by combining oil, soy sauce, rice wine vinegar, honey and grated ginger.
4. When water comes to a boil, place shrimp in pot. Cover. When water returns to a boil, remove the shrimp with a sieve or large slotted spoon. Reserve.
5. Place sliced white bok choy stems and pasta in boiling water. Cover. When the water returns to a boil, boil one minute.
6. Then add bok choy green leaf ribbons to the water and stir. Cover. When the water returns to a boil, boil an additional two minutes. Drain pasta and bok choy in a colander and shake lightly to remove excess water.
7. Return the shrimp, pasta and bok choy to the pot and toss with the dressing. It may be reheated and served warm or refrigerated up to 6 hours and served as a pasta salad.