Heat a wok or large frying pan, add the oil, followed by the ginger and stir-fry until it gets fragrant. Add the bok choy ad cook briefly for about 2 minutes only. Add the mirrin, stock, syrup and sprinkle of sea salt.
Stir in the noodles, heat through for 2 minutes. Divide the greens and noodles between 4 plates, top with the crispy onions if using, and a little drizzle of sesame oil.
1 tablespoon light oil e.g.groundnut, rapeseed or sunflower
13cm piece of ginger, peeled and finely sliced
3 large heads bok choy, quartered length ways and rinsed well
1 tablespoon mirrin or sweet sherry
50ml chicken stock
1 teaspoon agrave syrup
1 teaspoon sesame oil
To serve
250g rice or egg noodles- cooked and cooled1 tablespoon crispy onions- optional