In a small bowl whisk together all the sauce ingredients and set aside until needed.
Bring a small pot of water to a boil and blanch the bok choy for 2 minutes just until wilted but still bright green in color. Drain in a colander.
Preheat a large skillet over medium heat, add a light drizzle of olive oil and saute the onion until it starts to get some color.
Add the Beyond Beef and using a flat end wooden spoon break it up into small pieces. Cook until the edges start to crisp up. Push it to the side and add the scallions, give everything a good stir.
Push everything in the pan to the sides and lightly drizzle some oil in the center. Add the garlic and ginger and cook for a few seconds until fragrant but taking care not to burn it. Give everything a good stir to combine. Add the sauce then let it come to a simmer and bubble once or twice. Add the blanched bok choy to the skillet and remove from heat.
Cook the Noodles:
Meanwhile bring a pot of salted water to a boil and cook the noodles according to the directions on the package. Reserve one cup of the cooking pasta water. DO NOT overcook the noodles, drain them while still al dente, usually shortly after they all untangle from the nest. Rinse well with cold water to stop the cooking process.
Add the cooked ramen noodles to the skillet with the the rest of the ingredients and carefully toss to coat well in the sauce. Add a little bit of the reserved cooking water from the noodles to stretch out the sauce if needed and desired.
Serve hot garnished with fresh cilantro, scallions and some red chili flakes for heat.
Notes
The noodles - what you see in the photos are organic Spelt Ramen, a whole grain wheat variety I find at Home Goods now and then so not a very reliable item. My other go to noodles are the gluten-free brown rice millet ramen made by Lotus Foods that you can find at Costco, however keep a close eye on those when cooking as they are thinner and it’s easy to overcook them.
The bok choy - lately I prefer blanching it for 2 minutes in hot water before adding it to the stir fry, i find it cooks perfectly this way. However you can separate the leaves and stir fry them in the skillet if you prefer.