Shrimp & Beef Pan Fried Noodles

I am notorious for just buying things at the grocery store that sounds like a fun ingredient or look like they could make a good recipe. More frequently this happens at my local Asian Food Market then anywhere else. I can never leave there without something I want to try out.  I would say as much as I love this process, The Hubby doesn’t enjoy all the cabinets full of random ingredients.

Recently I stumbled upon these noodles in my cabinet, never having had a plan for them of course. I just knew I wanted to try them soon after I “found” them again in my cabinet.  I had been reading a Buzzfeed article about the 27 Better Ways to Eat Ramen, and #3 Sirloin Snap Pea Stir Fry jumped out at me. Which is how this recipe came to life for dinner.

Some nights dinner just comes together.

Shrimp & Beef Pan Fried Noodles

yields 4-6 servings

• 1 Lb package of Chinese plain wheat noodles or 3 packages roman noodles (minus the seasoning packet)
• 2-4 heads of broccoli, cut into bite size pieces
• 1 medium onion
• 1 lb sirloin steak, thinly sliced
• 20 raw shrimp, peeled and devained
• 2 tablespoons coconut or vegetable oil
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1/4 cup oyster sauce
• 1/4 cup cooking water
• 1 tablespoon sugar
• Fresh cracked black pepper

1. In a large pot of boiling water cook noodles 1 minute less than package instructions. Drain and reserve 1/4 cup cooking water. 
2. In a wok or large fry pan, heat oil  on medium-high heat. Add steak  and onions. Cook until steak is browned on each side.  Season with black pepper while cooking.
3. Add shrimp (pat dry before adding), broccoli and garlic to steak. Saute for 3 minutes coating with juices and oil.
4. Stir in soy sauce, oyster sauce, sugar and cooking water from noodles.  Stir until full incorporated.
5. Add noodles and stir until noodles are coated with sauce.  Turn heat to high and allow noodles to sit and brown for 4 minutes, stirring at 2 minutes.