Step 1

• Bring a medium pot of salted water to a boil. Wash and dry produce. • Halve cucumber lengthwise; thinly slice crosswise into half-moons. Trim scallions. Cut scallion whites crosswise into 1-inch pieces; thinly slice greens. Roughly chop cilantro.

Step 2

• In a small bowl, combine cucumber, vinegar, half the sesame seeds (you’ll use the rest later), 1/2 tsp sugar (1 tsp for 4 servings), 1/2 tsp salt (1 tsp for 4), and as many chili flakes as you like. Set aside to pickle.

Step 3

• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until tender, 1-2 minutes. • Drain and thoroughly rinse under cold water until cooled, about 30 seconds. Toss with a drizzle of oil; set aside. Heat a drizzle of oil in a medium pan over medium-high heat. Add beef or turkey and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Step 4

• Heat a drizzle of oil in pot used for noodles over medium-high heat. Add bok choy and Napa cabbage, carrots, and scallion whites; season with 1/4 tsp salt (1/2 tsp for 4 servings) and a pinch of pepper. Cook, stirring occasionally, until browned and tender, 3-4 minutes. Reduce heat to medium. Once veggies are browned and tender, stir beef or turkey into pot.

Step 5

• Thoroughly shake coconut milk in container before opening. • Add hoisin, soy sauce, peanut butter, and half the coconut milk (you’ll use more in the next step) to pot with veggies; stir to combine. Bring to a boil, then reduce heat to medium low. Cook until sauce is slightly thickened, 1-2 minutes.

Step 6

• Add drained noodles to pot; toss to combine. If needed, stir in remaining coconut milk a splash at a time until everything is thoroughly coated in sauce. • Remove pot from heat; stir in half the cucumber pickling liquid. Taste and season with salt and pepper if needed.

Step 7

• Divide stir-fry between bowls and arrange pickled cucumber (draining first) alongside. Top with scallion greens, cilantro, remaining sesame seeds, and as many remaining chili flakes as you like. Serve. Ground Turkey is fully cooked when internal temperature reaches 165°.