Cook the noodles according to package instructions until just al dente. Drain, rinse under cold water, and toss with a teaspoon of oil to prevent sticking.

Slice the steak thinly against the grain and season with a pinch of salt and black pepper.

In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, and brown sugar to create your stir-fry sauce.

Heat 2 tablespoons of neutral oil in a large wok or skillet over high heat until shimmering. Add the steak in a single layer and let it sear undisturbed for 1-2 minutes until browned.

Push the steak to one side and add the shrimp. Cook for about 2 minutes, flipping halfway until they turn pink and curl into a C-shape. Remove both proteins to a clean plate.

Add another tablespoon of oil if needed, then toss in minced garlic and the white parts of green onions. Stir constantly for 30 seconds until fragrant.

Add julienned carrots and any other vegetables you’re using, stir-frying for 2 minutes until they’re crisp-tender.

Return the noodles, steak, and shrimp to the pan. Pour the sauce over everything and toss continuously using tongs until all ingredients are well-coated and the sauce thickens slightly, about 2 minutes.

Remove from heat and sprinkle with the green parts of the onions. Drizzle with sesame oil and optional chili flakes for heat.