Instructions
Step 1: Cook the noodles according to package directions, then drain and set aside.
Step 2: Heat 1 tbsp olive oil in a large wok or skillet over high heat. Season the beef strips with black pepper, then cook until browned, about 4-5 minutes. Remove and set aside.
Step 3: In the same wok, add garlic and ginger, stirring constantly for about 30 seconds until fragrant.
Step 4: Add the green and red bell peppers along with snap peas. Stir-fry for 3-4 minutes until tender-crisp.
Step 5: Return the beef to the wok and add the cooked noodles.
Step 6: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, and sesame oil. Pour over the noodle mixture and toss everything together for 2-3 minutes until well coated and heated through.
Step 7: Top with sliced green onions and optional chili flakes. Serve immediately.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish reheats beautifully.
To reheat, place in a wok or skillet over medium-high heat, stirring occasionally for 3-4 minutes. Add a splash of water or extra sesame oil if the noodles seem dry.
You can also reheat in the microwave by spreading the noodles on a microwave-safe plate, covering with a damp paper towel, and microwaving for 2-3 minutes, stirring halfway through.
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