Instructions
Step 1: Cook the noodles according to package directions, then drain and set aside.
Step 2: In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch, and broth. Set the sauce aside.
Step 3: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the sliced beef and cook for 2-3 minutes until browned. Transfer to a plate.
Step 4: Add remaining oil to the wok and stir-fry the shrimp for 2-3 minutes until pink and cooked through. Remove and set aside with the beef.
Step 5: Add garlic and ginger to the wok and cook for 30 seconds until fragrant.
Step 6: Add the bell pepper and spinach, stir-frying for 2-3 minutes until vegetables are tender-crisp.
Step 7: Return the beef and shrimp to the wok, add the cooked noodles, and pour in the sauce. Toss everything together for 1-2 minutes until well coated and heated through.
Step 8: 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 proteins together to maintain moisture and flavor.
Reheat gently in a wok or skillet over medium heat with a splash of water or broth to restore the sauce’s silky texture. Avoid microwaving if possible, as it can dry out the shrimp and beef.
For best results, consume within 24 hours. The noodles will continue to absorb sauce as they sit, making the dish even more flavorful the next day.
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