• Wash all the vegetables, and devein the shrimp. 
• Chop the base off the bok choy, and separate the stems. If you do not like the white portion of the stem, you can cut it off. 
  
• I like to carve an “X” in the mushroom caps for a beautiful presentation.
  
• Cut the thicker part of the carrots into rounds, about 1/8  inch thick.
  
• Food carving is an art in China. Using a sharp knife, I carved a simple Happy Birthday wish into the carrots using Chinese characters, and you can do the same with English letters. 
  
• First I made a drawing, as a guide, and shaded the parts I wanted to remove from each piece. 
  

Cooking

• Add enough water to your wok to cover the shrimp. Bring the water to a boil. 
  
• When the shrimp turn red, remove them and set them aside.
  
• Discard the water in which the shrimp were boiled. Add fresh water and bring it to a boil. Add the mushrooms, carrots, and bok choy in that order. When the vegetables are tender, remove them from the water and set aside. 
  
• Discard the water from the vegetables. Add fresh water to the wok and bring it to a boil. 
  
• Add the noodles and stir to separate them to prevent them from sticking together. Once they are separated you can stop stirring. 
  
• Cook the noodles for seven minutes, then add the vegetables and shrimp. Season to taste with oil, salt, and soy sauce. Bring to a boil for one minute. Remove from the heat, strain the ingredients and arrange the ingredients in a bowl. Noodles on the bottom, and other ingredients arranged on top for a pleasing presentation.