Five-Spice Noodle Bowls

(adapted from Clean Eating March 2011)

2 tsp sesame oil
1 white onion, very thinly sliced
2 tsp Chinese five-spice powder
4 C low-sodium beef broth
3 C baby bok choy, chopped
8 oz brown rice vermicelli noodles, soaked in hot water and drained
8 oz beef, trimmed of fat and very thinly sliced (best to do this while partially frozen for thinner pieces)
4 green onions, thinly sliced (seems to be a common theme here)
tons of cilantro (especially for Rhonda)
soy sauce to taste
sambal oelek to taste (aka Rooster Sauce) - or another hot chile sauce
fresh limes, sliced

In a large pot, heat oil and cook onions, until translucent, about 5 minutes. Add five-spice powder, cooking and stirring constantly, until fragrant, about 1 minute.
Add meat and broth and bring to a boil. Reduce heat to simmer and add bok choy. (Don't worry about your meat not being done. It is very thin and you don't want it tough)

Cook until bok choy reaches desired level of crunchiness. :-)
Right before serving, add noodles.

Garnish with cilantro, lime, green onions and hot chile.

This is so easy and so tasty. My kids loved it, without the hot sauce of course.
This is something you probably have to plan ahead for to pick up the ingredients, but it is worth it!
Delish.