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In a medium bowl, whisk together all the ingredients for the sauce. Measure out 1/2 tablespoon and drizzle over chicken in a separate bowl. Meanwhile, prepare noodles according to package instructions and set aside.
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Heat 1-2 tablespoons of cooking oil in a large skillet or wok over high heat, for about 2 minutes. The pan needs to be hot enough that you start seeing a little bit of smoke rising.
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Quickly add the beef to the smoking pan and spread the pieces out to a single layer allowing them to sear and brown. Season with salt, black pepper, and cornstarch.
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Cook until the meat is no longer pink (about 30 seconds making sure not to overcook). Quickly transfer beef to a serving plate and set aside. Add the same pan back to the stove and turn the heat to medium-high heat. Add the remaining oil and let it heat up then toss in the broccoli, cabbage, ginger, garlic, and carrots and saute for 2-3 minutes, or until tender-crisp.
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Add the beef and the noodles into the pan; give the reserved sauce a quick stir then pour over noodles. Use tongs to toss noodles to coat with sauce. Season with more salt, pepper or Sriracha and add more water to thin out the sauce, as needed.
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Stir in bean sprouts and green onions, stirring for 30 seconds to combine then dish out and serve hot topped with sesame seeds.
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For meal prep - divide into even portions in containers and store in fridge for up to 4 days. Reheat any leftovers in microwave or on stovetop.