Japanese Pan Noodles

A copycat recipe of Noodle and Company's Japanese Pan Noodles, which are describe on the menu as "satisfying and hearty, caramelized Japanese udon noodles in a sweet and spicy soy sauce."

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

Directions

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.