Quick Rice Noodles with Ginger Beef, Bok Choy and Toasted Peanuts

Instructions

1. 1

   1. Place the rice noodles in a large bowl, cover with very hot water at about 175°F/80°C, and let them soak for 6 to 8 minutes until flexible but not mushy. Drain and set aside.

2. 2

   2. In a bowl, mix the soy sauce, hoisin sauce, lime juice, honey, sesame oil, water, and red pepper flakes if using. Add the sliced beef and toss well to lightly coat while you prepare the pan.

3. 3

   3. Heat a wok or large skillet over high heat for 1 minute. Add the vegetable oil and, when hot, add the red onion, garlic, ginger, and carrot. Stir-fry for 2 minutes until fragrant and the onion begins to soften.

4. 4

   4. Add the beef along with its sauce mixture and cook for 2 to 3 minutes, stirring constantly, until the meat changes color and browns at the edges.

5. 5

   5. Add the bok choy and stir-fry for 2 more minutes, until the leaves soften slightly and the stems stay crisp.

6. 6

   6. Add the drained noodles to the pan and toss with tongs or two spoons for 2 minutes so they absorb the sauce and heat through completely.

7. 7

   7. Turn off the heat and finish with the toasted peanuts and fresh cilantro. Divide immediately and serve with an extra squeeze of lime if desired.