Step 1: Cook the noodles

Bring a large pot of water to a boil and cook the egg noodles according to package instructions — usually around 4–5 minutes. Drain and set aside.

Tip: Toss the drained noodles with a small drizzle of sesame oil to prevent sticking and add a bit of extra flavor.

Step 2: Sear the steak

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. When hot, add the thinly sliced steak in a single layer.

Sear for about 2–3 minutes per side, just until browned and cooked to your desired doneness. Remove the steak from the pan and set aside on a plate.

Chef’s Tip: For the best sear, don’t overcrowd the pan. Cook the steak in two batches if needed.

Step 3: Cook the shrimp

In the same pan, add the shrimp. Cook for about 2 minutes per side, or until they turn pink and curl slightly. Remove and set aside with the steak.

Shrimp cooks quickly — don’t walk away from the pan!

Step 4: Sauté the vegetables

Add the remaining tablespoon of oil to the skillet. Toss in the garlic and ginger first, sautéing for about 30 seconds until fragrant.

Then add:

• Sliced bell peppers

• Shredded carrots

Sauté for 3–4 minutes, or until vegetables are tender-crisp. You want them cooked but still vibrant and with a bit of crunch.

Step 5: Make the sauce

In a small bowl, whisk together:

• Soy sauce

• Oyster sauce

• Hoisin sauce

• Honey

• Sesame oil

This savory-sweet blend is the soul of the dish — bold, rich, and slightly sticky, coating every strand of noodle and bite of protein.

Step 6: Bring it all together

Add the cooked noodles to the skillet with the veggies. Pour in the sauce and toss everything together over medium heat until well combined and heated through — about 2 minutes.

Then, return the seared steak and cooked shrimp to the pan. Toss again to mix, making sure the meat and seafood are evenly distributed.

Once everything is hot and coated in that glossy sauce, it’s ready to serve.