Fragrant with Sesame Seeds! Stir-fried Bok Choy and Cellophane Noodles with Oyster Sauce

1. 1

   Combine the ingredients.

2. 2

   Re-hydrate the cellophane noodles in boiling water.

3. 3

   Drain and cut the noodles in half.

4. 4

   Separate the bok choy stems and leaves, and cut up in to easy to eat pieces (cut the leaf in half, and the stem to 5-7mm pieces).

5. 5

   Heat oil in a pan and start stir frying the stem.

6. 6

   When the stem are coated in oil, add the drained cellophane noodles, the bok choy leaves, and the red chili pepper and stir fry quickly.

7. 7

   Add the combined ingredients from Step 1 and simmer.

8. 8

   Add the katakuriko dissolved in water and mix quickly.

9. 9

   (You don't have to add it but the sauce is easier to eat if it's thickened a bit.)

10. 10

    Drizzle in sesame oil and mix in.

11. 11

    Transfer to a serving plate, sprinkle toasted sesame seeds, and it's done.

12. 12

    (If you add sesame seeds while crushing them between your fingers, they'll be even more fragrant.)

* Per serving · 4 servings · Values may vary.