Ingredients
Ingredients
- 4 tablespoons oyster sauce
- 1 tablespoon low sodium soy sauce
- 1 tablespoons sweet soy sauce
- 2 teaspoons black pepper
- 1/2 cup water
- 6 tablespoons canola oil
- 1 cup sliced red and green peppers
- 1/2 cup garlic chives
- 1 inch knob of ginger, finely julienned
- 1 clove garlic, minced
- 6 ounces beef, sliced thin into matchstick pieces
- 4 ounces shrimp, deveined
- 1 pound wheat noodles (Shanghai noodles), blanched and shocked
- 1 cup bean sprouts
- a few cilantro springs
- 1/4 lime wedge
Preparation
Whisk together oyster sauce, soy, sweet soy, pepper and water in a small bowl and set aside.
In a wok, heat 3 tablespoons oil until hot and shimmering. Add peppers, chives, ginger, garlic, beef and shrimp and stir-fry over high heat for about a minute until meat starts to cook and peppers brighten in color. Remove from heat and add another 3 tablespoons of oil to the wok and add the cooked noodles. Stir for a few seconds and add the sauce. Stir the sauce and the noodles for a few seconds to coat the noodles and add the peppers and beef and shrimp. Cook stirring constantly for a few minutes. Add the bean sprouts and stir for a few seconds. Remove from heat, top with cilantro and a squeeze of lime and serve immediately.
