Place the shitake mushrooms in a bowl and fill it with some hot water. Soak for 20 minutes.

Drain and give the mushrooms a quick rinse. Then gently squeeze out some of the excess water with your hands.

Slice the mushrooms into thirds. Remove and discard the stems. Then set aside.

Cut the pre-sliced beef in half.

Marinate the beef. Place beef in a bowl then add ½ a tablespoon of fish sauce, 1/2 teaspoon dark soy sauce, ½ teaspoon of garlic salt, ⅛ teaspoon of black pepper, ½ teaspoon of sugar and 1 teaspoon of cornstarch. Gently mix with your hands.

Then add in the minced garlic and mix again. Set aside.

Prepare the vegetables. Thinly slice the carrots at a diagonal.

Cut the onions into wedges.

Cut the tomatoes into wedges.

Remove and discard the stems of the bok choy. Then cut into 1 inch strips and set aside the veggies.

If your noodles were refrigerated at the time of purchase then you will need to slightly warm them up to be able to separate them. Process with the following steps. If you had purchased your noodles and they are already soft and at room temperature then you can skip this step. Place the refrigerated noodles on a plate and microwave for 2 minutes.

Then place another plate on top of the noodles and flip the noodles over.

Remove the upper plate and microwave for 1 more minute. Afterwards the noodles should still be a bit stiff.

Place the noodles in a large mixing bowl and use your hands to separate the noodles. Set aside.

Make the stir fry sauce. In a bowl add 1 tablespoon fish sauce, 1 teaspoon dark soy sauce, 2 tablespoons maggi seasoning , 3 tablespoons oyster sauce, 2 teaspoons sugar, 4 tablespoons water, 1 teaspoon white vinegar and ½ teaspoon of sesame oil. Stir and set aside.

Heat a wok until smoking hot. Then add in 2 1/2 tablespoons of oil. Add in the minced garlic and noodles. Give it a quick toss then let the noodles sit undisturbed in the pan for about a minute or two or until the noodles are slightly crispy.

Then toss the noodles and add 4 tablespoons of the stir fry sauce to the pan. Once the noodles are coated with the sauce, turn off the heat and transfer the noodles to a large platter. Then give the wok a quick wipe.

Cook the beef in the same wok. Heat it up until smoking hot. Then add 2 tablespoons of oil and once the oil is hot, add in the beef . Separate the beef into one layer. Leave the beef undisturbed for 1 minute or so to allow it to brown. Then toss for a few seconds and cook until the beef is about 70% done. Do not cook the beef all the way otherwise it will be tough and dry.

Then transfer the cooked beef to a plate and set aside. Do not clean out the wok.

Cook the vegetables in the same wok. Turn the heat on to medium and add in 2 tablespoons of oil. Once the oil is hot add in the carrots and shitake mushrooms. Cook for 2 minutes .

Then add in the onions and if the bottom of the pan is dry add another tablespoon of vegetable oil. Cook for another 2 minutes.

Now reduce the heat to medium low and add in the tomatoes as well as the rest of the stir fry sauce. Cook for another 2 minutes.

Lastly, add in the bok choy and cook the bok choy until it is wilted.

Keep the heat on medium low . Return the noodles and beef to the wok. Mix to coat the noodles and beef with the sauce. Once the noodles and beef are heated through, turn off the heat.

Then transfer to a plate.

Sprinkle on some black pepper. If you want, you can squirt some siracha and hoisin sauce over the noodles .

Or you can serve the hoisin sauce and siracha on the side for dipping.

Enjoy !