Make the sauce by mixing together the tamarind paste, peanut butter, soy sauce and Sriracha.
Heat the cooking oil. Saute the ginger until fragrant. Add the carrot and bell pepper. Sprinkle with a bit of salt and pepper. Stir fry for about a minute.
Add the bok choy. Sprinkle with a bit more salt and pepper. Stir fry for another 30 seconds.
Add the meat. Sprinkle with more salt and pepper. Stir fry just until the meat is heated through.
Add the cooked noodles. Toss until heated through.
Pour in the sauce and drizzle in a little sesame seed oil. Toss to combine. Garnish with snipped cilantro. Serve hot.