Bring a pot of water up to a boil.

Prep all the vegetables and aromatics - julianne the zucchini into 2” long matchsticks. Mince the garlic and slice the scallions into 1” pieces.

Marinate the steak by seasoning it with kosher salt on all sides. Marinate the steak with 2 tablespoons of soy sauce and the minced garlic. Give it a mix.

Heat a cast iron pan on high heat. Add the steak and cook for 4-5 minutes, flipping halfway through. Cook to your desired doneness - I aim for 135F, or medium rare.

Cook the noodles accordingly to package directions. Rinse the noodles, then add the noodles to a large mixing bowl. Toss with the sauce packets (chili soy mixture), and plate.

Once cooked, set aside the steak and let this rest. To the same cast iron pan, add a tablespoon of neutral oil, the chopped scallions and salt, and then the sliced zucchini. Cook this mixture for 2-3 minutes on medium high heat, then add in the spinach and a tablespoon of water. Cook for another minute, or until the spinach is wilted. Season with salt and pepper, and plate beside the noodles.

Slice the steak against the grain into thin pieces. Top the noodles and zucchini with the steak, then serve. Drizzle with a bit more chili oil, some scallions or cilantro for garnish, and enjoy!