300 g dried
potato starch noodles
500 g baby bok choy, chopped roughly
dried black fungus
1/2 cup sesame
4 cloves garlic,
4 cm fresh
2 scallions, chopped finely
2 carrots, cut into 4 cm matchstick size
2 scallions, extra, cut into 4 cm length
1/4 cup Japanese soy sauce
2 tablespoons mirin
1 teaspoon sugar
2 tablespoons sesame and seaweed sprinkle
Bring to boil and large pot of water and
cook the noodles for about 5 minutes or until they are translucent.
Drain and rinse under cold running water until the noodles are cold to
remove any excess starch. Roughly cut the noodles into shorter lengths
with a pair of scissors to make them easier eat. Place the black fungus
in a bowl and pour in hot water to soak for about 10 minutes.
Heat up a large wok with 1 tablespon of
the sesame oil with vegetable oil. Cook the ginger, scallion and garlic
for 3 minutes over moderate heat, stirring regularly. Add the carrots
and stir-fry another 1 minute. Add in the drained cooled noodles, extra
scallions, bok choy, soy sauce, mirin, sugar and remaining sesame oil.
Toss well to coat the noodles with the sauce. Cover with a lid and cook
over low heat for 2-3 minutes. Sprinkle over with the sesame and seaweed
sprinkle and serve hot immediately.