1. Bring a pot of salted water to a boil. Add noodles and cook according to package instructions; drain and transfer to a bowl. Stir in 1 tablespoon soy sauce, rice vinegar, and sesame oil; season with salt and pepper to taste and set aside.

2. Meanwhile, combine steak, remaining 1 tablespoon soy sauce, and 2 teaspoons ginger in a bowl and stir to coat. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat until just smoking. Add steak and cook, stirring occasionally, until browned and no longer pink, about 5 minutes. Transfer to a bowl and set aside.

3. Add remaining 1 tablespoon vegetable oil to now-empty skillet and heat over medium-high heat until shimmering. Add remaining 1 tablespoon ginger and cook, stirring constantly, until fragrant, about 15 seconds. Add onion and mushrooms and cook until mushrooms begin to soften, 3 to 5 minutes. Stir in bell pepper and bok choy and cook until just softened, 3 to 5 more minutes.

4. Return steak to skillet and cook until heated through, about 1 minute. Stir in hoisin and chili garlic sauces and cook, stirring, until stir-fry is combined and well-coated, about 1 minute.

5. Divide reserved soba noodles among four bowls and top evenly with stir-fry. Sprinkle bowls with scallions and sesame seeds and serve.

Source: Hannaford fresh Magazine, January - February 2018