Ingredients:

300 g
4 tbsp
1/4 cup
2 tbsp
3 cloves
4 cm
2
2
2
500 g
1/4 cup
2 tbsp
1 tsp
2 tbsp

potato starch noodles
dried cloud-ear fungus
sesame oil
vegetable oil
garlic, finely chopped
ginger, grated
spring onions, finely chopped
carrots, cut into 4 cm matchsticks
spring onions, extra, cut into 4 cm pieces
baby bok choy or 250 g English spinach, roughly chopped
Japanese soy sauce
mirin
sugar
sesame seed and seaweed sprinkle

Method:

1. Cook the potato noodles in a large pot of boiling water for about 5 minutes, or until the noodles are translucent. Drain and rinse thoroughly under cold running water until the noodles are cold. Use scissors to roughly chop the noodles into lengths of about 14 cm - this will make them easy to eat with chopsticks. Pour hot water over the cloud-ear fungus and soak them for about 10 minutes.

2. Heat 1 tbsp of the sesame oil with the vegetable oil in a large heavy-based pan or wok. Cook the garlic, ginger and finely chopped spring onions for 3 minutes over medium heat, stirring regularly. Add the carrots and stir-fry for 1 minute. Add the cooled drained noodles, extra spring onions, bok choy, remaining sesame oil, soy sauce, mirin and sugar. Toss well to coat the noodles with the sauce. Cover and cook over low heat for 2 minutes. Add the fungus, then cover and cook for 2 minutes further. Sprinkle with the sesame seed and seaweed sprinkle and serve immediately.

Notes : You may find that potato starch noodles are also called Korean pasta. Cloud-ear fungus is a delicately flavored dried mushroom, when re-hydrated, they triple in size. Both Korean pasta and cloud-ear fungus are readily available from Asian food specialty stores.

Serves 4