Udon noodles with Beef and Bok Choy

Noodley stir fries are always a big hit in our house, and when I recently had some bok choy to use up, I came up with this variation. I like beef and bok choy together, and the peanuts and soy/chili sauce really tie it all together. 

One of the best things about this meal is that it's made in ONE skillet. (You do have to cook the noodles in another pot, but if you find fresh or frozen udon noodles you could save that step.) 

After a quick stir fry of the beef, and then the veggies, you sauce up the noodles and then you're all set. This is very quick, very easy, and very delicious. That's my weeknight trifecta!

Udon noodles with Beef and Bok Choy

8 oz. thinly sliced beef (like sirloin steak)

4 oz. baby bella mushrooms, sliced

12 oz. udon noodles or rice noodles

10 oz. baby bok choy, chopped

2 cloves garlic, minced

2 green onions, sliced

3 Tbsp. sweet chili sauce

2 Tbsp. soy sauce

1 Tbsp. sesame oil

1 Tbsp. rice vinegar

3 Tbsp. roasted salted peanuts, chopped

1 Tbsp. olive oil, divided

Cook the noodles according to the package directions.

In a small bowl or measuring cup, combine the sweet chili sauce, soy sauce, sesame oil, rice vinegar, and 1 1/2 Tbsp. water. 

Heat 2 tsp. olive oil over medium high heat. Season the beef with salt and pepper, then stir fry until cooked through. Remove to a plate. (Leave the pan as is, don't clean it up!)

Add another teaspoon of oil to the pan, then add in the bok choy (white parts only!), white parts of the green onions, and garlic. Cook for 2-3 minutes, then add the mushrooms and cook for another minute. 

Reduce the heat to medium low. Drain the noodles, then add them to the pan, along with the sauce, and stir well to break up any pieces stuck to the bottom of the pan. Cook and stir until most of the sauce is absorbed, then add the green parts of the bok choy and the beef. 

Garnish with chopped peanuts and the green parts of the onions.  Serves 4