3 Veggie Box Baby Bok Choi, each leaf and its stalk removed and sliced down the middle
1/2 lb. of Veggie Box turnips (half of this week's turnips or Veggie Box carrots, sliced)
3 cloves of garlic
1 inch of ginger, grated
Veggie Box Spinach
1 lb fresh Udon Noodles
1 Tbsp Sesame Oil
3 Tbsp Soy Sauce
1 1/2 tsp of lemon juice
2 tsp Fresh chili paste or sriracha (or to taste)
splash of vegetable oil
4 eggs
Veggie Box scallions, sliced thin
Veggie Box sun shoots

3 Veggie Box Baby Bok Choi, each leaf and its stalk removed and sliced down the middle 1/2 lb. of Veggie Box turnips (half of this week's turnips or Veggie Box carrots, sliced) 3 cloves of garlic 1 inch of ginger, grated 1 lb fresh Udon Noodles 1 Tbsp Sesame Oil 3 Tbsp Soy Sauce 1 1/2 tsp of lemon juice 2 tsp Fresh chili paste or sriracha (or to taste) 4 eggs

Put oil in wok or large frying pan, and turn on medium heat. Begin by peeling turnips and slicing into quarter inch thin rings - if your turnips are huge, consider slicing them into half rings or smaller. Place turnips in oil and salt lightly. Fry the turnips for a few minutes on each side until it begins to become tender. Add
the garlic and saute for a few moments longer until fragrant, then put in the baby bok choi. Turn the heat up to medium high, saute for a few more minutes, then add the fresh udon noodles and ginger. Pour the sesame oil, soy sauce, lemon juice and chili paste/sriracha. Add the spinach on top and mix in. Fry until the spinach is wilted and everything is incorporated. Fry an egg and serve on top, garnished with scallions and sun shoots!