4yu choy (or baby bok choy), greens and stems separated and sliced on the bias
1carrot, thinly sliced to strips
Combine the shrimp and the marinade ingredients in a medium-sized bowl. Stir to mix well. Set aside for 10 minutes.
Mix the sauce ingredients together in a small bowl and set aside.
In a large nonstick skillet bring an inch of water to a boil over medium-high heat. Add the noodles and cook for 30 seconds (or according to the packaging). Drain and rinse the noodles with cold water to stop cooking. Add a drizzle of oil, toss, and set aside.
In the same pan, add 1 tablespoon of oil and heat over medium-high heat. Once the oil is hot, add the garlic. Cook until the garlic is fragrant, 30 seconds or so.
Add the shrimp and brown both sides, about 1 minute per side, or until the shrimp curl up. Transfer the shrimp to a large plate and set aside.
Add the yu choy stems and carrots. Let everything cook without stirring for 30 seconds, then stir and cook for another minute.
Add the noodles and yu choy greens to the pan along with another tablespoon of oil. Toss the noodles with a pair of tongs to incorporate all the ingredients, 1 to 2 minutes.
Pour in the sauce and add back the cooked shrimp. Stir and toss to coat everything evenly. The veggies should be tender but still a bit crunchy. Carefully taste the noodles and cook for another minute if needed. You can adjust the seasoning by adding a bit more XO sauce.
Transfer everything to serving plates. Serve hot as a main dish or a side dish.