shanghai noodles with steak and asparagus

1 lb of shanghai egg based noodles (you can even use angel hair pasta if you're desperate)\
2 lbs of steak (any cut will do, even flank steak)
1 bunch of asparagus cut into 1 1/2 in pieces
1/2 c sliced mushrooms
2 tbs minced garlic
2 tbs fresh grated ginger
1 tsp chili flakes (optional)
1/4 c soy sauce
1 c hoisin sauce
1/4 cup water
3 tbs butter
4 tbs canola oil
1/4 c orange juice
sesame seeds

directions:

Mix the hoisin, orange juice, soy sauce, ginger, garlic, chili flakes and 2 tbs of oil in a large ziplock bag.  Add the steak to the mixture and let marinate in the refrigerator for 2 hrs.

While the steaks are marinated blanch the asparagus until barely tender.  Cook the noodles according to package directions.  Drain the noodles and then spread the noodles out on a large plate and toss with 1 tbs oil.

Remove the meat from the fridge and cook in a hot pan for 5-7 minutes on each side.  Saute the mushrooms in the same pan and remove to a plate with the steak.  In the same pan pour in some of the marinade and let come to a boil to make it safe to eat.  Let boil until the sauce has reduced by half.  Add the butter and the noodles and toss to coat with the sauce.  Add the veggies and steak and toss.  Sprinkle sesame seeds on top and enjoy.