Instructions
Step 1: Cook the noodles according to package directions, drain, and set aside.
Step 2: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat.
Step 3: Add the sliced steak and cook for 2 to 3 minutes until browned. Remove and set aside.
Step 4: Add remaining oil to the wok, then add shrimp and cook for 2 minutes per side until pink. Remove and set aside.
Step 5: Add minced garlic and ginger to the wok and cook for 30 seconds until fragrant.
Step 6: Add the bell pepper and cook for 2 to 3 minutes until slightly softened.
Step 7: Mix soy sauce, oyster sauce, sesame oil, broth, and cornstarch in a small bowl to create the sauce.
Step 8: Return the cooked noodles, steak, and shrimp to the wok.
Step 9: Pour the sauce over everything and toss to combine, cooking for 1 to 2 minutes until the sauce thickens.
Step 10: Add spinach and cook until just wilted, about 1 minute.
Step 11: Garnish with sesame seeds and green onions before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the noodles and sauce separate if possible to prevent them from becoming soggy.
To reheat, place the stir-fry in a wok or large skillet over medium-high heat and warm for 2 to 3 minutes, stirring occasionally. Add a splash of water or broth if needed to restore moisture.
This dish does not freeze well due to the texture of the noodles and seafood, so it’s best enjoyed fresh or within a few days of cooking.
Continue on the next page