Halve lime. Cut one half into wedges and juice other half. In a mixing bowl, combine soy sauce, 2 tsp. lime juice, hoisin, and half the sambal. Taste, and add remaining sambal, if desired. Set aside.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add ground beef to hot pan and cook, breaking into small pieces with a spoon, until browned, 3-4 minutes. Add sauce and stir occasionally until sauce coats beef and no pink remains on meat, 1-2 minutes. Transfer beef to a bowl. Wipe pan clean and reserve. If using diced chicken, pat dry and season all over with a pinch of salt and pepper. Follow same instructions and stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Add sauce. If using shrimp, pat dry and season with a pinch of pepper. Follow same instructions and cook until shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. Add sauce.

Return pan used to cook beef to medium-high heat. Add 2 tsp. olive oil, carrots, and bok choy to hot pan. Stir occasionally until tender, 4-5 minutes. Add noodles and beef mixture and stir occasionally until heated through, 1-2 minutes. If using chicken or shrimp, follow same instructions.

Plate dish as pictured on front of card, garnishing beef and noodles with wonton strips. Squeeze lime wedges over dish (to taste). Bon appétit!