Ginger Beef Mushroom Noodles with Basil-Mint Sauce

Steps

1. Prep first: slice the mushrooms, bok choy and green onions, keeping the greens and whites separate; grate the ginger and mince the garlic.
2. Make the herb sauce: blend or finely chop the basil, mint, green onion greens, half the ginger, the lime juice, the honey, half the soy sauce, all the toasted sesame oil and half the canola oil until a loose, spoonable sauce forms. Set aside.
3. Bring the water to a boil in a large pot and cook the whole-wheat pasta until al dente. Reserve a splash of the cooking water, drain and set aside.
4. Meanwhile, heat a quarter of the canola oil in a large skillet over medium-high heat. Add the mushrooms in a single layer and cook without stirring for 3 minutes, then stir and cook until browned, about 5 minutes more. Move to a plate.
5. Add the remaining quarter of the canola oil and the ground beef to the skillet. Break it up and cook until browned and crisp in spots, about 6 minutes, until it reaches 160°F (71°C).
6. Stir in the green onion whites, the garlic, the remaining half of the ginger and the red pepper flakes; cook 1 minute. Add the bok choy and cook until just wilted, about 2 minutes.
7. Return the mushrooms to the skillet, add the pasta, the remaining half of the soy sauce and a splash of the reserved pasta cooking water, and toss until glossy.
8. Divide into bowls, spoon the herb sauce over each, and sprinkle with the sesame seeds.