If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
1/2 teaspoon each kosher salt & coarse ground black pepper
12 ounces of your favorite steak (ribeye, Denver, flat iron, hanger would all great)
Two 7-ounce packs fresh udon noodles
3 ounces sugar snap peas, strings removed
1 Holland pepper, sliced lengthwise then across into small pieces – with or without seeds, it’s up to you
2 green onions, white & light green parts diced fine
Toasted sesame seeds
Directions
Combine all marinade ingredients in a bowl, and mix well to combine
Put about 3/4 of it in a zippered bag with the steak (reserve the rest) be sure all sides are covered well, then zip shut and let sit up to a few hours
Remove from fridge 30 minutes before cooking
When ready to cook - preheat grill to medium high, clean and oil grates and cook the steak to your desired doneness
Remove from the grill, brush once with some of the reserved marinade, then cover loosely with foil and let rest 10 minutes
While it rests, bring a large pot of water to a boil, and add the udon noodles – gently use tongs or chopsticks to separate them – let boil 2 minutes
Add the sugar snaps to the noodles, boil one more minute then quickly drain and rinse everything under cold running water to stop them cooking
Shake off as much water as possible then put back into the cooking pot with 3/4’s of the Holland peppers and some of the reserved marinade (some, you can always add more) – mix well then separate into 2 serving bowls
Slice steak into bites (against the grain of course) and put on the noodles
Top with remaining Hollands, green onions and sesame seeds
