Japanese Pan Noodles

Caramelized udon noodles in a sweet soy sauce with broccoli and carrots. Asian sprouts, black sesame and cilantro garnish. Based on this.

• 3 cups udon noodles
• Flank steak, thinly sliced OR chopped chicken breast
• Cornstarch
• 2 tablespoon vegetable oil

• 2 cups broccoli florets
• 1/2 cup (2-inch) julienne-cut carrot

• 1 tablespoon minced peeled fresh ginger
• 2 large cloves minced garlic cloves

• 1 tsp red chili flakes
• 4 tablespoons teriyaki sauce
• 2-3 drops, toasted sesame oil
• 2 tablespoon rice wine vinegar

• 1 cup Asian sprouts
• 1 tbsp sesame seeds
• 1 cup freshly chopped cilantro leaves

Cook noodles per package directions.

Powder the beef or chicken in cornstarch and stir fry until done.

Add the carrots & broccoli to the beef/chicken. Stir fry 2-3 minutes and set aside.

In another pan, saute the ginger & garlic for about a minute. Add the well drained noodles and let carmelize.

Add the red chili flakes, sesame oil, teriyaki sauce, and rice wine vinegar. Add the meat+veggies, bean sprouts, sesame seeds, and cilatro; toss to coat well.