Prepare the Spice Mix

In a dry skillet over medium heat, toast the cumin and coriander seeds for about 1–2 minutes until fragrant.

Grind into a fine powder using a spice grinder or mortar and pestle, then set aside.

Mix the Sauce

In a small bowl, whisk together stock, water, soy sauces, vinegar, brown sugar, black pepper, and cornstarch until well blended. Set aside for later.

Cook the Aromatics and Vegetables

Heat oil in a large wok or skillet over medium-high heat.

Add the ginger, garlic, and onion, and stir-fry for 1–2 minutes until fragrant.

Add the carrot matchsticks and cook for another 2 minutes until slightly tender but still crisp.

Stir-Fry the Beef

Push the vegetables to the side of the pan and add the beef.

Cook for 3–4 minutes, stirring frequently, until the beef browns and most of the moisture evaporates.

Add the Spices and Sauce

Sprinkle in the ground cumin and coriander powder and toss to coat the beef and vegetables evenly.

Pour in the prepared sauce and chili oil, stirring well to combine.

Simmer for 2–3 minutes, until the sauce slightly thickens and clings to the beef.

Turn off the heat and stir in the fresh cilantro.

Cook the Noodles and Greens

Meanwhile, cook the noodles according to package instructions. Drain well.

Blanch the bok choy briefly in hot water for 30–45 seconds, then drain and set aside.

Assemble the Bowl

Divide the noodles into two bowls and arrange the blanched bok choy on the side.

Spoon the spicy cumin beef and carrot mixture over the noodles.

Toss everything together until well coated and glossy.