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1
Cook noodles according to directions on package.
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2
Drain in colander and rinse thoroughly under cold water.
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3
Place colander on a plate and refrigerate.
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4
Bring 2-3 cups water to boil.
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5
Cut broccoli florets into bite-size pieces.
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6
Peel and discard tough outer stems and cut remaining stems into chunks.
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7
Place prepared carrots and broccoli in bowl, cover with boiling water and let sit 2 minutes.
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8
Drain, rinse with cold water and set aside.
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9
Heat wok or skillet over medium-high.
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10
Add grapeseed oil, garlic and ginger and cook 1 minute.
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11
If anything starts to stick, add 1 tablespoon water.
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12
Add broccoli, carrots and snow peas, stir and cook 2-3 minutes.
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13
Add pineapple, 1 tablespoon vinegar, 1 tablespoon mirin, 1 tablespoon soy sauce and cook 1 minute longer.
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14
Remove vegetables from wok and set aside.
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15
Pour remaining tablespoon of vinegar, mirin and soy sauce into empty wok.
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16
Fold in chilled noodles until evenly coated and heated through.
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17
Drizzle with 1 tablespoon sesame oil.
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18
Transfer noodles to serving dish.
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19
Toss vegetables briefly in hot wok to reheat, drizzle with remaining tablespoon toasted sesame oil and spoon vegetables over noodles.
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20
Top with sesame seeds and serve.
