- 4 teaspoons minced garlic, divided
- 3 teaspoons finely grated peeled ginger, divided
- 3 tablespoons seasoned rice vinegar, divided
- 1 pound flank steak, halved along grain
- 2 tablespoons vegetable oil, divided
- 8 ounces udon noodles
- 1/2 pound sugar snap peas, strings removed and sugar snaps halved diagonally
- 3/4 cup reduced-sodium chicken broth
- 3 tablespoons Asian fish sauce, or to taste
- 3 scallions, thinly sliced
- 1/2 cup packed fresh mint or cilantro leaves, coarsely chopped if desired
- Prepare a gas grill for direct-heat cooking over medium-high heat.
- Stir together 2 teaspoons garlic, 1 1/2 teaspoons ginger, 1 tablespoon vinegar, and 1/4 teaspoon salt in a small bowl. Pat steaks dry and rub marinade all over them. Marinate 5 to 15 minutes.
- Brush steaks with 1 tablespoon oil, then oil grill rack and grill steaks, covered, turning over once, about 10 minutes total for medium-rare. Transfer steaks to a cutting board and let stand 5 minutes.
- While steaks cook, add noodles to a pasta pot of boiling salted water (1 tablespoon salt for 4 quarts water) and, when noodles rise to top, reduce heat, then simmer until just tender, 10 to 15 minutes. Add sugar snaps and cook 1 minute more. Drain in a colander and rinse briefly under cold water. Divide noodles and sugar snaps among 4 large bowls.
- Bring broth to a boil in a small saucepan with remaining 2 tablespoons vinegar, 1 tablespoon oil, 2 teaspoons garlic, and 1 1/2 teaspoons ginger, then stir in fish sauce and scallions and pour over noodles.
- Thinly slice steaks across grain and divide among bowls, then top with mint or cilantro.