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Mix the beef together with the marinade ingredients and set aside.In a bowl or liquid measuring cup, whisk together the water, soy sauces, sesame oil, sugar, and salt. Set aside. Soak the noodles in a bowl of hot tap water for a minute, rinse and drain well.
Heat up a touch of oil in a large non-stick pan or wok over medium high heat. Add the beef and cook, stirring, until browned and cooked through. Remove from the pan. Add the remaining oil and the well-drained noodles. Cook, tossing occasionally, until slightly crispy and warmed through, about 2-3 minutes. Add the sauce and toss, using chopsticks or tongs to make sure all the noodles are coated. Add the beef back in and the sprouts and green onions. Turn the heat to high for the last minute or so to give everything some nice char. Remove from the wok and enjoy immediately!
Toss and fry
Notes: You’ll find fresh chow mein noodles in the refrigerated noodle section of the Asian grocery store. They usually come in a plastic bag and are sometimes called Hong Kong style egg noodles, chow mein noodles, or thin egg noodles.