Instructions
Step 1: Cook the noodles according to package directions, then drain and set aside. Toss with a bit of sesame oil to prevent sticking.
Step 2: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Season the beef with salt and pepper, then cook for 3-4 minutes until browned. Remove and set aside.
Step 3: Add the remaining oil to the wok and cook the shrimp for 2-3 minutes per side until pink and cooked through. Transfer to the plate with the beef.
Step 4: In the same wok, add garlic and ginger. Cook for about 30 seconds until fragrant.
Step 5: Add the bell peppers and cook for 2-3 minutes until slightly softened but still crisp. Add the spinach and cook until wilted, about 1 minute.
Step 6: Return the beef and shrimp to the wok. Add the cooked noodles, soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Toss everything together until well combined and heated through, about 2 minutes.
Step 7: Transfer to a serving platter and garnish with sesame seeds and green onions. Serve immediately.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually meld together beautifully overnight, making it great for meal prep.
To reheat, gently warm in a wok or skillet over medium heat for 3-4 minutes, stirring occasionally. Add a splash of soy sauce or sesame oil if it seems dry. Avoid microwaving, as this can make the noodles rubbery.
For best results, store the noodles and protein separately from the vegetables and sauce if you’re planning to keep leftovers for more than a day.
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