Japanese Pan Noodles

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 cups hot cooked udon noodles (japanese wheat noodles)
• 12 ounces flank steaks, thinly sliced (optional)
• cornstarch
• 2 tablespoons vegetable oil, divided
• 4 tablespoons teriyaki sauce
• 1/2 cup julienne-cut carrot (2 inch)
• 1 cup mushroom, sliced
• 2 cups broccoli florets
• 1 tablespoon minced peeled fresh ginger
• 2 large minced garlic cloves
• 1 teaspoon red chili pepper flakes
• 2 -3 drops toasted sesame oil
• 2 tablespoons rice wine vinegar
• 1 cup asian mixed sprouts
• 1 tablespoon black sesame seed
• 1 cup freshly chopped cilantro leaf

Recipe

• 1 in a mixing bowl, add the beef strips and dust with a little cornstarch.
• 2 heat about 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat. flash fry the beef strips and remove quickly.
• 3 to the wok, add the carrots, mushrooms and then broccoli. stir fry 2-3 minutes and then remove.
• 4 add a little more oil, then saute the ginger and garlic. after a minute or so, add the well drained noodles and let caramelize.
• 5 add the red chili flakes. add the sesame oil, teriyaki sauce and rice wine vinegar. add all of the other ingredients and toss to coat well. serve.