1medium carrot, peeled into thin ribbons or julienned
1cupchopped broccoli florets
2scallion stalks, thinly sliced
1teaspoonsesame seeds
Instructions
Make the sauce
In a large bowl, combine the soy sauce, garlic, ginger, oyster sauce, and sesame oil. Whisk until well combined. Set aside.
Make the noodles
In a large pot, boil water and cook the two packages of ramen noodles according to package directions (discard the seasoning packets).
Meanwhile, in a large wok over medium-high heat, add the olive oil. Then add the steak and stir fry until cooked. Once browned on all sides, remove to a plate and set aside.
Add the chopped red bell pepper, carrots, and broccoli to the wok. Stir fry for 3 to 4 minutes, just until the vegetables are slightly softened.
Pour the sauce over the vegetables and stir. Add the noodles to the wok and stir to coat the noodles. Then add the steak and stir to combine all ingredients.
Serve with sliced scallions and sesame seeds.
Notes
Noodles: You can use ramen noodles, yakisoba noodles, or even spaghetti. If seasoning packets come with the noodles, discard those or save them for another time. Vegetables: You can use any of your favorite stir-fry veggies for this recipe. In addition or in place of the red bell peppers, carrots, and broccoli, try snap peas, green or orange bell peppers, or asparagus. Make it vegetarian/vegan: Skip the steak and just use veggies or use tofu instead of steak to make this a vegetarian or vegan noodle dish.Storage: Store leftovers in an airtight container in the refrigerator for up to four days. To reheat, toss with some sesame oil in a wok over medium-high heat for about 5 minutes. You can also heat up leftovers in a microwave safe bowl in the microwave, but the vegetables won't be as crisp as if you reheat on the stovetop.