Ginger Beef Noodles

Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Halve the lime crosswise. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the lime zest, peanuts, and a drizzle of olive oil; stir to combine. Taste, then season with salt if desired. In a separate bowl, combine the sugar, soy sauce, ponzu sauce, hoisin sauce, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef and chopped ginger in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped bok choy stems. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until the beef is browned and cooked through. Taste, then season with salt and pepper if desired. Carefully drain off and discard any excess oil.

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 3 to 5 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking.

To the pan of cooked beef and bok choy stems, add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the cooked noodles, sauce (carefully, as the liquid may splatter), chopped bok choy leaves, and the juice of both lime halves. Cook, stirring frequently, 2 to 3 minutes, or until combined and the noodles are thoroughly coated. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the lime peanuts and sesame seeds. Enjoy!