Cook the noodles:

Bring a large pot of water to a boil. Cook the noodles according to the package directions until just tender. Drain, rinse briefly under cold water to stop cooking, and divide the noodles into serving bowls. Reserve the boiling water.

Blanch the vegetables:

In the same pot, blanch the bok choy for about 1 minute, then the bean sprouts for 30–60 seconds. Drain both and add them to the noodle bowls.

Sauté aromatics:

In a medium saucepan, heat the peanut oil over medium heat. Add the crushed garlic and the white parts of the green onion. Sauté for 30 seconds until fragrant.

Cook the mushrooms:

Add the sliced mushrooms and cook for 3–4 minutes, stirring occasionally, until softened and slightly golden.

Build the broth:

Reduce the heat to medium-low. Stir in the savory sauce and peanut butter, cooking for about 1 minute until smooth and aromatic.

Pour in the chicken or vegetable broth. Stir to combine, then bring to a gentle boil over medium-high heat.

Add tofu and shrimp:

Stir in the tofu puffs and cook for 5 minutes until they absorb some flavor. Then add the shrimp and cook for another 1–2 minutes until they turn pink and are fully cooked.

Season and taste:

Add salt or a small splash of fish sauce (optional) to taste.

Assemble:

Ladle the hot broth, shrimp, tofu puffs, and mushrooms over the noodles and vegetables. Garnish with the green parts of the green onions and drizzle with chili oil if desired.

Serve immediately and enjoy a creamy, savory bowl full of textures and balanced flavors.