Method:

1. Soak the rice noodles in warm water for 20 minutes; drain.

2. Heat 3 tablespoons oil in a wok or large heavy skillet over medium-high heat. Sauté noodles for 1 minute. Transfer to serving dish and keep warm. Add remaining 2 tablespoons oil to skillet, and sauté onion, garlic, ginger, shrimp and pork for 1 minute.

3. Stir in bok choy, oyster sauce and chicken broth. Season with pepper flakes. Cover, and cook for 1 minute, or until bok choy is wilted. Spoon over noodles, and garnish with minced green onion.