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1
Place a large pot of water over high heat and bring to a boil.
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2
Add the noodles.
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3
Turn off the heat and let the noodles sit for 20 minutes, or until they are cooked through.
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4
Drain well through a fine-mesh sieve and set aside.
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5
To prepare the short ribs, combine the garlic, sesame oil, soy sauce, sake, sugar, chili oil, and pepper in a large bowl.
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6
Mix well.
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7
Add the short ribs and turn to coat.
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8
Cover and refrigerate for 20 minutes.
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9
While the short ribs are marinating, prepare the vegetables.
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10
Cover the wood ear mushrooms with the hot water and let them soak for 10 minutes at room temperature.
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11
Drain the water and thinly slice the mushrooms.
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12
Combine with the rest of the vegetables in a bowl and set aside.
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13
To make the sauce, combine all the ingredients in a small bowl and set aside.
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14
To cook, place a large pan over high heat.
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15
Add the vegetable oil.
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16
When the oil just begins to smoke, add the short ribs one at a time and cook for 1 minute.
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17
Use tongs to turn the ribs over and cook for 1 minute longer, or until the ribs are cooked through.
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18
Remove the ribs from the pan, set them on a plate, and cover to keep warm until ready to serve.
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19
Drain the oil from the pan and wipe it clean with a paper towel.
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20
Place the pan over high heat and add the sesame oil.
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21
Add all the vegetables and cook for 2 minutes, stirring constantly.
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22
Reduce the heat to medium and add the noodles to the pan.
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23
Cook for 1 minute, then stir in the sauce and season with the salt and pepper.
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24
Cook for 4 minutes longer, then remove the pan from the heat.
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25
To serve, divide the noodles and vegetables between 2 plates and top each with 4 short ribs.
