Before starting, add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)Cut any large broccoli florets into bite-sized pieces.Peel, then mince or grate garlic.

Add peanut butter and 1/3 (2/3 cup) warm water to a medium bowl. Whisk until smooth.Add soy sauce, vegetarian oyster sauce and half the hoisin sauce. Whisk to combine.

Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp butter. Swirl pan until melted, 30 sec.Add bok choy and vegetable mix. Season with salt and pepper. Cook, stirring often until tender-crisp, 3-4 min. Transfer to a plate.

Meanwhile, add chow mein noodles to the boiling water. Cook uncovered, until tender, 1-2 min.Drain noodles, then rinse under warm water.Return noodles to the same pot, off heat. Add 2 tsp (4 tsp) oil, then toss gently to coat.Using a pair of scissors, make a few cuts in the pot to cut up noodles. Set aside.

Return the same pan to medium-high.When hot, add 1/2 tbsp (1 tbsp) oil to the pan, then turkey.Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.\*\* Add garlic, remaining hoisin sauce and 2 tbsp (4 tbsp) water. Cook, stirring often until fragrant, 30 sec.Add veggies and sauce mixture. Stir to mix.

Add noodles to the pan with veggies. Stir to coat.Divide noodles between plates. Sprinkle sesame seeds over top.

If you've opted to get turkey, add 1/2 tbsp (1 tbsp) oil to the pan, then turkey. Cook in the same way the recipe instructs you to cook the beef and pork mix.\*\*