INGREDIENTS
3 cups
hot cooked udon noodles (Japanese wheat noodles)
flank steak, thinly sliced (optional)
cornstarch
salt
2
drops, toasted sesame oil
4 tbsp
teriyaki sauce
2 tbsp
rice wine vinegar
2 tbsp
vegetable oil
1 tbsp
minced peeled fresh ginger
2
large cloves minced garlic cloves
1 tsp
red chili flakes
1 cup
shiitake mushrooms (stems removed), sliced
1 cup
Asian sprouts
2 cups
broccoli florets
1/2 cup
(2-inch) julienne-cut carrot
1 tbsp
blk sesame seeds
1 cup
freshly chopped cilantro leaves