Bring a pot of water to a boil and cook the noodles to the lower end of the package instructions.

• You want them slightly underdone—they’ll finish cooking in the sauce.

Drain and set aside.

Meanwhile, thinly slice the beef against the grain into bite-sized flat pieces.

Add the sliced beef to a bowl with soy sauce, sugar, baking soda, chili crisp, and cornstarch.

Mix until evenly coated and slightly sticky. This velveting style marinade helps tenderize the beef & create more browning during stir-frying.

Combine oyster sauce, light soy sauce, dark soy sauce, and beef bouillon in a bowl.

Taste and adjust if needed (it should be deeply savory to flavor the whole dish and stand up to the beef).

Heat oil in a wok over high heat.

Add the beef in a single layer and sear until browned and just cooked through.

• Work in batches if needed to avoid overcrowding.

Remove and set aside.

Add a bit more oil if needed, then add the shallot & chilies to bloom for about a minute or until fragrant.

Then, add the carrots, peppers, and mushrooms and stir-fry until softened.

Add noodles and sauce. Toss until glossy and evenly coated.

Return the beef and mix to combine.

• Finish with green onions at the end for freshness.