Instructions
Step 1: Cook the noodles according to package directions until just tender. Drain and toss with sesame oil to prevent sticking.
Step 2: In a small saucepan, combine the soy sauce, brown sugar, honey, oyster sauce, rice vinegar, sesame oil, ginger, and garlic.
Step 3: Bring the mixture to a gentle simmer over medium heat.
Step 4: Mix the cornstarch and water in a small bowl and stir into the sauce. Cook until thickened, then remove from heat.
Step 5: Season the steak cubes with salt, black pepper, and garlic powder.
Step 6: Heat the vegetable oil in a large wok or skillet over high heat.
Step 7: Add the steak and cook for 2–3 minutes per side until browned. Remove and set aside.
Step 8: Add the shrimp to the same skillet and cook for 1–2 minutes per side until pink. Remove and set aside with the steak.
Step 9: Add the onion and bell pepper to the skillet and stir-fry for 3–4 minutes.
Step 10: Add the garlic and cook for 30 seconds until fragrant.
Step 11: Stir in the spinach and cook until just wilted.
Step 12: Return the steak and shrimp to the skillet.
Step 13: Add the cooked noodles and pour the teriyaki sauce over everything.
Step 14: Toss well until the noodles, vegetables, steak, and shrimp are evenly coated.
Step 15: Garnish with sesame seeds and sliced green onions before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat or in the microwave until warmed through.
Add a splash of water or a little extra soy sauce when reheating to keep the noodles from drying out.
For best texture, avoid overcooking the shrimp during reheating.
This dish is excellent for meal prep and can be portioned into individual containers for easy lunches or dinners.
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