2 tbsp yakisoba sauce (found in Asian grocery stores)
1 lb thinly sliced beef (beef used for shabu shabu or sukiyaki)
3 (200 g) package fresh udon noodle
4 tbsp olive oil, divided
1 red bell pepper, seeded and cubed
2 cups partially cooked broccoli florets
3 bok choy, chopped
Chopped green onions
Instructions
In a small bowl, whisk together soy sauce, mirin and yakisoba sauce. Set aside.
In a separate bowl, mix beef with 1 tbsp of the sauce. Set aside.
In a medium pot, cook udon in boiling water for 2-3 minutes. Rinse with cold water and drain. Set aside.
In a large frying pan or wok, add 2 tbsp oil and heat on medium high heat. Add beef and stir-fry briefly until no longer pink. Using a tong, transfer beef to a plate, discarding accumulated juices.