Japanese Pan Noodles - cooking recipe

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

Preparation

In a mixing bowl, add the beef strips and dust with a little cornstarch.
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.
To the wok, add the carrots, mushrooms and then broccoli. Stir fry 2-3 minutes and then remove.
Add a little more oil, then saute the ginger and garlic. After a minute or so, add the well drained noodles and let caramelize.
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.