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1
To cook the carrots:
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Heat 1/2 teaspoon vegetable oil in a nonstick skillet over medium high heat.
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Add the carrots, and cook for about 3 minutes until tender.
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4
Stir in 1/2 teaspoon soy sauce, 1/2 teaspoon sesame oil and sesame seeds until well mixed.
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5
Transfer onto a small plate and set aside.
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6
To cook the red bell peppers:
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7
Heat 1/2 teaspoon vegetable oil and garlic in the nonstick skillet over medium high heat.
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Add the bell pepper, and cook for about 3 minutes until tender.
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Stir in 1/2 teaspoon soy sauce, 1/4 teaspoon sesame oil and sesame seeds until well mixed.
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10
Transfer onto a small plate and set aside.
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11
To cook the bok choy:
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Heat vegetable oil over medium heat.
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Stir in bok choy and cook for 1 minutes.
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14
Stir in the seasoning ingredients and cook until it gets soften, but the color is still green, another 1 to 2 minutes.
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15
To cook the mushrooms:
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16
Thinly slice the fresh mushrooms or re-dehydrated mushrooms, and cook in the vegetable oil with the seasoning ingredients until soft, 2 to 4 minutes.
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17
Set aside.
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18
To prepare the smoked tofu:
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19
Heat vegetable oil over medium heat.
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20
Stir in smoked tofu strips and cook for 2 minutes.
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21
Stir in the seasoning ingredients until well combined.
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22
Transfer to a small plate, and set aside.
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23
To serve:
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Place cooked soba noodles in the individual serving bowls.
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Arrange each cooked vegetable on top.
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26
Place about 1 tablespoon sauce or to taste in the center.
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27
Mix well with a spoon or chopsticks and serve with kimchee if desired.
