Wok Charred Lettuce and Noodle Stir Fry with Shrimp - Ellie Krieger

Ingredients

• 1 ½ cups low-sodium fish stock or vegetable broth
• 2 tablespoons reduced sodium soy sauce
• 4 teaspoons cornstarch
• 1 teaspoon chili-garlic sauce, such as Sriracha
• 2 small hearts of Romaine lettuce (12 ounces)
• 4 cups, lightly packed, baby spinach leaves
• 1 large shallot (2 ½ ounces)
• 3 cloves garlic
• 3/4 pound medium shrimp, peeled and deveined
• ½ pound spinach fettuccine
• 2 tablespoons canola oil
• ¼ teaspoon salt
• ¼ teaspoon fresh ground pepper