Ginger Beef Noodles with Bok Choy & Lime Peanuts

Ginger Beef Noodles

with Bok Choy & Lime Peanuts

25 MIN
2 Servings
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Available Options

  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • Make it Vegetarian
    remove Beef. Add 2 Pasture-Raised Eggs & 1 Bell Pepper
    • Make it Vegetarian

    From the Test Kitchen

    In this dish, the richness of ground beef is balanced by two additions of bright, citrus flavor: ponzu, the star of the sweet and spicy sauce you'll use to coat tender noodles, and a squeeze of fresh lime juice. Crisp bok choy and roasted peanuts add welcome crunch.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Ginger Beef Noodles with Bok Choy & Lime Peanuts
    Title
    • 2 Pasture-Raised Eggs
    • ½ lb Lo Mein Noodles
    • 1 Bell Pepper
    • 10 oz Baby Bok Choy
    • 1 Lime
    • 1 Tbsp Soy Sauce
    • 1 Tbsp Sambal Oelek
    • 2 cloves Garlic
    • 1 Piece Ginger
    • 1 Tbsp Vegetarian Ponzu Sauce
    • 1 Tbsp Sugar
    • 2 Tbsps Hoisin Sauce
    • 3 Tbsps Roasted Peanuts

    Ginger Beef Noodles

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    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 of zest. 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. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. 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.

    2 Cook the eggs

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Transfer to a plate; cover with foil to keep warm. Wipe out the pan.

    Cook the eggs
    Cook the noodles
    3 Cook the noodles

    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.

    4 Finish the noodles & serve your dish

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped ginger, chopped garlic, sliced pepper, and chopped bok choy stems. Cook, stirring frequently, 2 to 3 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 topped with the fried eggs. Garnish with the lime peanuts. Enjoy!

    Finish the noodles & serve your dish
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