Stir Crazy Noodle Bowl Recipe

Marinate proteins

Pat the thinly sliced beef and chicken dry with paper towels. In a bowl combine 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, and 1 tablespoon cornstarch. Add beef and chicken separately or together and toss to coat evenly. Let sit 10–15 minutes while you prepare other ingredients.

Cook noodles

Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until just tender (al dente). Drain and rinse briefly under warm water to stop cooking, then toss with 1 teaspoon neutral oil to keep from sticking. Set aside.

In a bowl combine 3 tablespoons soy sauce, 1.5 tablespoons oyster sauce, 1 tablespoon hoisin, 1 teaspoon rice vinegar, 1 teaspoon brown sugar, 1/4 cup stock (or water), 1/4 teaspoon cracked black pepper, and 1/4 teaspoon red pepper flakes if using. Stir to dissolve the sugar. In a small cup mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry; set both aside.

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl. Add broccoli and baby corn first and stir-fry 1–2 minutes until bright and starting to brown. Add carrots and stir-fry another 1 minute. Push vegetables to the side of the wok.

Add another 1 tablespoon oil to the empty side, add sliced white onion, minced garlic, and minced ginger. Stir-fry 30–45 seconds until fragrant and translucent. Add sliced cabbage and bean sprouts and stir-fry all vegetables together 30–60 seconds more until cabbage begins to wilt but still has some crunch. Transfer vegetables to a bowl and keep warm.

Wipe the wok if needed, then heat it very hot again. Add 1 tablespoon oil. Add the marinated beef in a single layer (do not overcrowd; cook in batches if necessary). Stir-fry beef 45–60 seconds until browned but still slightly pink in center; remove to a plate. Add another small splash of oil if needed and repeat with the marinated chicken, stir-frying 1–2 minutes until cooked through. Return both proteins to the wok.

Add the cooked noodles to the wok with the proteins. Pour the prepared sauce over the noodles and toss everything together vigorously for 30 seconds to coat.

Give the cornstarch slurry a quick stir and pour into the wok, tossing constantly. Add the reserved vegetables back into the wok. Stir-fry 1–2 minutes until the sauce thickens slightly and everything is heated through and well coated. Drizzle 1/2 teaspoon toasted sesame oil, taste and adjust seasoning with a splash more soy sauce or a pinch of salt if needed.

Turn off heat. Transfer the Stir Crazy Noodle Bowl to a large serving platter or individual bowls. Garnish with sliced green onions and sesame seeds. Serve immediately.