Here are the following ingredients:
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Follow these cooking methods/directions: 1. Cook noodles in a large pot of boiling water for 2 minutes. Drain and rinse under cold running water; drain well and set aside. 2. Whisk cornstarch into ¼ cup (60 mL) water; whisk in soy sauce and oyster sauce. Set aside. 3. Heat 2 tbsp (30 mL) of the oil in a large skillet over high heat. Add noodles and pan-fry, without stirring, for 3 to 4 minutes or until crisp on the bottom. Turn over and pan-fry, without stirring, for 3 to 4 minutes, until crisp and slightly browned. (Note: the centre of the noodles can remain soft, if desired.). Transfer to a serving platter and set aside. 4. Pat beef strips dry with paper towel and season all over with salt and pepper. Return pan to medium-high heat and add remaining oil. Stir-fry carrot and sliced onion for 3 to 4 minutes or until onion is slightly translucent. Add beef and cook for about 1 minute per side or until browned but still pink inside. 5. Add snow peas and stir-fry for 1 minute. Stir cornstarch mixture and stir into pan; cook, stirring, for 1 to 2 minutes or until sauce is thickened. Add up to ¼ cup (60 mL) water, if desired for more sauce. Remove from heat. 6. Pour beef mixture and sauce over noodles. Garnish with green onions and drizzle with chili crisp.