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1
Coat the flank steak with 3 tablespoons of the soy sauce in a shallow dish and marinate for 30 minutes, turning once.
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2
Cut the meat across the grain into very thin slices.
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3
Prepare an ice bath by filling a large bowl with water and ice.
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4
Bring a large pot of lightly salted water to a boil.
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5
Add the snap peas and cook until crisp-tender, about 1 minute.
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6
Remove the peas from the water with a slotted spoon, reserving the boiling water, and transfer to the ice bath to cool.
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7
Drain and set aside.
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8
Cook the noodles in the boiling water for 1 minute less than directed on the package, or until they are al dente; they will be cooked more when fried.
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9
Drain well and transfer to a bowl.
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10
Toss the noodles in the sesame oil and the remaining 3 tablespoons soy sauce.
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11
Set aside until ready to fry.
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12
Heat 3 tablespoons of the peanut oil in a large nonstick skillet over medium heat.
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13
Add the noodles and flatten them into a pancake using the back of a spatula.
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14
Cook without stirring for 5 minutes, until lightly browned.
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15
Flip over and cook the other side in the same way.
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16
Transfer to a plate and keep warm.
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17
Heat 1 tablespoon of the peanut oil in the skillet over high heat; add the snap peas and stir-fry for 2 minutes.
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18
Add the water; cover and steam for 1 minute.
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19
Transfer to a plate with a slotted spoon.
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20
Wipe out the skillet with a paper towel.
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21
Heat the remaining tablespoon of peanut oil in the skillet over medium heat.
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22
Add the yellow onion and stir-fry for 4 minutes, until soft and golden.
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23
Add the meat to the skillet and stir-fry for 5 minutes.
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24
Add the oyster sauce and the cornstarch mixture.
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25
Stir to combine and cook for 1 to 2 minutes longer, until the sauce is thickened to the consistency of gravy.
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26
Divide the noodles into 6 portions and top each with some of the sugar snap peas and beef; garnish with the green onions.
