In a bowl, season the steak with light soy sauce, Korean Seasoning, brown sugar, 1 tbsp of neutral oil, baking soda, and cornstarch. Mix until evenly coated and set aside.
In a small bowl, whisk together light soy sauce, dark soy sauce, Korean Seasoning, brown sugar, and black pepper. Add 3 tablespoons of warm water and stir until the sugar dissolves. Set aside.
Bring a pot of water to a boil. Remove from the heat, add the egg noodles, and soak for about 3-4 minutes until the noodles separate. Drain and rinse with cold water.
Heat a wok or large skillet over medium-high heat. Add a drizzle of oil, then sear the steak until cooked through. Remove from the pan and set aside.
Add a little more oil to the wok and stir-fry the vegetables for 3–4 minutes. Remove from the pan and set aside.
Add 1–2 teaspoons of oil if needed, to the wok along with the white parts of the green onions to infuse the oil. Cook until fragrant.
Add the noodles and allow them to char undisturbed for 2–3 minutes. Toss and continue cooking for another 1-2 minutes.
Return the vegetables and steak to the wok. Pour in the stir-fry sauce and toss until everything is well coated and heated through. Add in the tops of green onions and cook everything together for another 2 minutes. Add a little more dark soy sauce for color, if needed. Toss together.
Sprinkle with an additional Korean Seasoning. Serve immediately and enjoy.
