1. If your using regular dried chow mein noodles, bring a large pot of water to a boil, cook noodles according to package, drain and rinse with water. Set aside. Skip this step for pan fried noodles.

2. Combine all ingredients for the sauce and set aside.

3. Heat 1 tablespoon of oil over medium high heat into a large cast iron or carbon steel pan.

4. Add the mushrooms and cook for 5 minutes until they start to brown. Add the bell peppers and cook for 3-4 minutes until just tender. Remove the vegetables from the pan and set aside.

5. Add 1 tablespoon of vegetable oil to the pan. Season the flank steak slices with salt and pepper (be generous with the pepper). Increase the heat to high heat and add steak to the pan. Cook for 5 minutes stirring frequently or until lightly browned. If the steak sticks to the pan, add more oil. Remove the steak from the pan and set aside.

6. Add 2 tablespoons of vegetable oil to the pan over medium high heat.

7. If your using pan fried noodles, add ½ cup of water to the pan along with the noodles. Cook for 2 minutes until the noodles are cooked. If your using the boiled noodles, simply cook the noodles in the pan with the oil. Stir the noodles occasionally until they are coated in oil. If the noodles start to stick to the pan, add more oil.

8. Move the noodles to one side of the pan, add 1 tablespoon of vegetable oil, chopped green onion, grated garlic and grated ginger to the other side of the pan. Stir for 30 seconds to release the fragrance then stir everything together.

9. Add the vegetables back into the pan, along with the pork and pour the sauce over everything. Toss with tongs to mix everything. Once everything has been re-heated, transfer to serving plates

10. Garnish with chopped green onions and black sesame seeds