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Trim fat from meat. Cut meat into thin bite-size strips. In a medium bowl combine meat, sesame seeds, ginger and garlic; set aside. For sauce, in a small bowl combine broth, soy sauce, vinegar, cornstarch, sugar and chili sauce; set aside. Cook noodles in boiling, lightly salted water according to package directions; drain. Rinse with cold water; drain again.
Coat a large skillet or wok with cooking spray; heat skillet over medium-high heat. Add celery and sweet pepper; cook and stir for 4 minutes. Add bok choy, bamboo shoots and green onions; cook and stir for 2 minutes more. Remove vegetables from skillet.
Add sesame oil to skillet; add meat mixture. Cook and stir for 2 to 3 minutes or until meat is slightly pink in center. Push from center of skillet. Stir sauce; add to center of skillet. Cook and stir until thickened and bubbly. Add cooked noodles and vegetables; stir all ingredients together to coat with sauce. Cook and stir about 2 minutes or until heated through.