Combine the crawfish tails with 2 tablespoons Creole Seasoning in a small bowl and mix with your hands until the seasoning is thoroughly blended in.
Prepare the Fried Pasta, and keep warm on baking sheet in a 200?F oven.
Heat the oil in a large skillet over high heat. Add the celery, onions and green onions, bok choy, and snow peas and stir-fry for 1 minute. Add the nuts and sesame oil and stir-fry for 1 minute. Stir in the garlic and ginger and stir-fry for 1 minute. Stir in the stock and bring to a simmer. Add the crawfish, salt, pepper, and the remaining 1 tablespoon Creole Seasoning and cook, stirring, for 1 minute. Makes 4 cups.
To serve, divide the Fried Pasta into 4 equal portions (reserving a few noodles for garnish), and stack them in shallow soup bowls. Spoon 1 cup stir-fried crawfish over the noodles. Sprinkle a few reserved noodles on top.
Yield: 4 main-course servings