I made this recipe last night for dinner because I was looking for some healthier asian recipes. If I make this again, I will probably make more of the sauce and maybe use less meat and more fresh veggies. I couldn't find flank steak at the store, so I just used the stir fry package with meat already cut into thin strips -- this helped save a lot of time too. All I had to cut up were the fresh garlic and ginger.
A word of caution to all those thinking about making this recipe -- you will need a wok or a HUGE frying pan, because once you get to the end where everything needs to be mixed together, I was practically overflowing. Here's a little alternative than to mixing everything together. Using a seperate frying pan, put some oil, and fry the noodles after they have been drained. Keep stirring otherwise they may stick to the bottom. Add a little bit of your sauce (or just use soy sauce or terryaki sauce) to brown the noodles, then. After a minute or two, before the noodles start sticking to the bottom of the pan too much, remove them and put them in a large bowl. Then proceed with the last step by mixing the beef and veggies together, and then put those in the bowl as well and mix them together there.
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