Potato Noodles with Vegetables Recipe

Ingredients :

300 g dried potato starch noodles

500 g baby bok choy, chopped roughly

5 tablespoons dried black fungus

1/2 cup sesame oil

2 tablespoons cooking oil

4 cloves garlic, chopped finely

4 cm fresh ginger, grated

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

Method :

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.