This gluten-free noodle dish is deeply satisfying, thanks to a homemade sauce seasoned with soy sauce and fresh ginger. The rice noodles are a nice change of pace from traditional pasta, and there are a wide variety of shapes to choose from. The ones pictured here are pad thai noodles, which are wider and flatter than other Asian noodles. And though technically this is a stir-fry, you don’t need a wok—a large skillet will get the job done. Just remember that the bigger the skillet, the better, as crowding the pan will cause the veggies to steam instead of crisp.
Cook the noodles according to the package directions.
Meanwhile, combine the beef and garlic in a medium bowl. Shape the mixture into 20 meatballs (about 1½ inches in diameter). Heat the oil in a large skillet over medium-high. Add the meatballs and cook, turning occasionally, until browned and cooked through, 8 to 10 minutes. Transfer the meatballs to a plate. Add the mushrooms to the skillet and cook, stirring often, until starting to brown, about 3 minutes. Add the bok choy and cook, stirring occasionally, until bright green and tender, about 3 minutes. Transfer the vegetables to the plate with the meatballs.
Add the broth, soy sauce, ginger, and honey to the skillet; bring to a boil and cook until slightly thickened, about 3 minutes, stirring and scraping the bottom of the skillet to loosen any browned bits. Remove ½ cup of the sauce from the skillet and toss with the cooked noodles. Return the meatballs and vegetables to the skillet and toss to coat with the sauce. Serve the noodles topped with the meatballs, vegetables, and scallions.
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