This classic stir-fry is made easy with the addition of the popular Japanese Yakisoba noodles. Our quick cooking method of the noodles ensures both a tasty and speedy result!
Shanghai Bok Choy
Yakisoba Noodles, thick
Salt and Pepper*
Stir-fry strips need to be cooked quickly at a high temperature, and with plenty of space! Avoid overcrowding the pan to prevent the beef from stewing in its own juices.
Wash and dry all produce.* Cut the bok choy into 1/2-inch pieces. Mince or grate the garlic. Peel, then mince or grate 1 tbsp ginger (double for 4 ppl). Thinly slice the green onions. In a strainer, rinse and separate the noodles, briefly, under cold running water. Drain and set aside.
Pat the beef strips dry with paper towel. Season with pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then half the beef strips. Cook until browned, 1-2 min per side. Transfer to a plate and set aside. Repeat with the remaining beef.
In the same pan, add another drizzle of oil, then the bok choy, garlic, ginger and carrots. Season with salt and pepper. Cook, stirring occasionally, until the bok choy is tender-crisp, 2-3 min.
Add the noodles, beef, hoisin sauce, soy sauce and 3 tbsp water (double for 4 ppl) to the pan. Cook, stirring occasionally, until the mixture is warmed through, 2-3 min.
Divide the ginger beef noodles between bowls. Sprinkle over the green onions.