Cooking the Noodles
Bring a pot of water to a boil and cook 200 g (7 oz) chow mein noodles or thin spaghetti according to package directions until just tender. Drain and set aside, tossing lightly to prevent sticking.
Preparing the Sauce
In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon oyster sauce (or hoisin for a sweeter flavor), 1 tablespoon water or chicken broth, 1 teaspoon sesame oil, 1 teaspoon sugar, and ½ teaspoon ground black pepper until well combined. Set aside.
Cooking the Beef
Heat 1 tablespoon of the 2 tablespoons vegetable oil (divided) in a large skillet or wok over medium-high heat. Add 1 lb ground beef (85/15) and cook for about 5–7 minutes, breaking it apart as it browns, until fully cooked and slightly crisped. Remove the beef from the pan and set aside.
Stir-Frying the Vegetables
In the same pan, add the remaining 1 tablespoon vegetable oil. Add 2 cloves minced garlic and cook for about 30 seconds until fragrant. Stir in ½ cup julienned carrots, ½ cup sliced bell peppers, and ½ cup sliced mushrooms, cooking for 3–4 minutes until the vegetables are tender but still slightly crisp.
Combining and Finishing
Return the cooked beef to the pan along with the noodles. Pour in the prepared sauce and toss everything together over medium-high heat for 1–2 minutes until well coated and heated through. Stir in 2 sliced green onions right at the end.
Serving
Serve hot, allowing the savory sauce to coat the noodles and beef evenly for a flavorful stir-fry dish.
