¾ lb tenderloin, flank or sirloin steak, thinly sliced
1 whole leek, diagonally sliced
1 cup shiitake or button mushrooms, sliced
1 red bell pepper, seeded and thinly sliced
3 tbsp Annie Chun’s Teriyaki Sauce
½ cup Annie Chun’s Soy Ginger Sauce
Cook rice noodles as directed, drain well then toss with sesame oil and set aside. Preheat wok or stir-fry pan over high heat. Add peanut oil and garlic, and cook just until fragrant. Add meat and cook for about 1-2 minutes. Then add leek, mushrooms and bell pepper and cook until vegetables are tender. Stir in Annie Chun’s Teriyaki Sauce and cooked noodles mix thoroughly until heated through (about 1-2 minutes). Drizzle Annie Chun’s Soy Ginger sauce over noodle mixture (to taste).
