1. Cook the gluten-free udon noodles according to package instructions, then drain and set aside.
2. In a large skillet, heat sesame oil over medium-high heat.
3. Add the sliced beef and cook until browned, about 3-4 minutes.
4. Stir in the garlic and ginger, cooking for an additional minute.
5. Add the mixed spring vegetables and soy sauce, cooking until the vegetables are tender.
6. Combine the cooked udon noodles with the beef and vegetable mixture, tossing to combine.
7. Season with salt and pepper to taste, and garnish with chopped green onions before serving.

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