Spicy Sesame Bok Choy with Noodles

This week in our farm share we had gotten:
2 bunches arugula
2 bunches pea tendrils
2 bunches chard
2 heads romaine lettuce
2 bunches turnips
2 bunches cilantro
2 bunches baby bok choy
2 bunches carrots

I had a fabulous, but crazy full weekend. (More on that later.) As a result I did not do any meal planning for the week. Fortunately we are back into farm share season! I was totally able to put together dinner without having done any grocery shopping.

8-9 oz dried linguine
1 tbsp peanut or canola oil
1 tbsp sesame oil
1 tbsp minced ginger
2 tsp minced garlic
0.5 tsp hot red pepper flakes
6-7 small carrots, sliced
4-5 heads of baby bok choy, stems separated from leaves and both chopped into bite sized pieces
4 brown mushrooms
1 red bell pepper + 0.5 yellow bell pepper, cut into chunks
1 cup broth
2 tbsp soy sauce

Boil noodles until barely tender. Drain and keep warm. Meanwhile, heat a wok or very large heavy skillet over highest flame. Add oils, swirl the pan to coat the bottom, and add the ginger, garlic and hot pepper flakes. (Keep your face away from the steam. It is spicy!) Stir-fry for 30 seconds, then add the carrots, mushrooms and bok choy stems. Let cook for 1-2 minutes then add the bell pepper. Cook for another 1-2 minutes. Add the broth, greens and soy sauce, cover the wok, and let steam until everything is tender (~5 minutes more). Divide the noodles among 4 soup bowls. Portion the bok choy mixture over the noodles.