Manzanilla Sherry, with its salty notes, wonderfully complements the earthy tones of bok choy and mushrooms. The sherry is bold enough to stand up to the spicy, salty character of the dish, while the noodles help to soften the body of the sherry.
Peel ginger and cut into thin strips. Mince garlic and thinly slice green onions. Remove stem of mushrooms and cut into slices. Cut off ends of bok choy and cut crosswise into thirds.
In a large saucepan, cook noodles, according to package instructions, for approx. 6 – 8 min. until al dente. Drain and set aside.
In a frying pan, sauté ginger, garlic, and green onions over medium heat for approx. 1 – 2 min. until translucent.
Add mushrooms to pan and sauté for approx. 1 – 2 min. Season to taste with salt and pepper.
Add bok choy to pan. Continue to sauté for approx. 2 – 3 min. Deglaze pan with soy sauce.
Return noodles to pan. Add sesame oil and peas to pan. Continue to sauté for approx. 4 – 6 min., stirring well to combine. Season to taste once more with salt and pepper. Enjoy as a healthy lunch!