Prepare noodles according to package instructions, drain, and rinse with cold water. Mix with 1 tablespoon mirin, 1 tablespoon rice vinegar, and 1 tablespoon sesame oil. Pan fry on both sides to reach desired crispiness (adding more oil if needed).

Mix together 7 tablespoons soy sauce, sugar, 3 tablespoons sesame oil and cornstarch until smooth and add flank steak slivers to mixture.

In frying pan heat 1 tablespoon sesame oil over medium-high heat and cook sugar snap peas and broccoli until they turn a darker green color (a few minutes). Add mushrooms, corn and bamboo shoots, and cook for a few minutes. Remove the vegetables and place into a separate bowl.

In same pan heat 1 tablespoon sesame oil over medium-high heat and add garlic and green onions, cooking until fragrant (1-2 minutes). Add the beef and cook until meat is almost cooked through (few minutes) then add the vegetables back to the pan. Add 1 teaspoon mirin, 1 teaspoon rice vinegar and 1 teaspoon soy sauce to pan and mix everything (add 1/2 teaspoon of sugar if mix is too salty). Continue to cook 1-2 more minutes.

Serve over crispy noodles and sprinkle with sesame seeds.