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1
Stir sesame seeds in heavy medium skillet over medium-low heat until lightly toasted, about 4 minutes.
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2
Transfer to small dish.
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3
Mix next 5 ingredients in small bowl.
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4
Stir in green onions and 2 tablespoons toasted sesame seeds; season with salt and pepper.
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5
Transfer 3 tablespoons sauce to medium bowl and mix in mushrooms; marinate 15 minutes.
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6
Blanch choy sum, snow peas, and carrot in large pot of boiling salted water 1 minute.
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7
Using strainer, transfer vegetables to colander.
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8
Rinse with cold water and set aside to drain.
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9
Return water to boil; add noodles.
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10
Cook until just tender but still slightly chewy, stirring often, about 4 minutes.
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11
Drain, rinse with cold water, and drain again.
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12
Using kitchen shears, cut noodles crosswise in several places.
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13
(Sauce, mushrooms, vegetables, and noodles can be prepared 2 hours ahead.
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14
Let stand at room temperature.)
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15
Heat 1 tablespoon vegetable oil in heavy large nonstick skillet over medium-high heat.
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16
Add half of shallots; stir 30 seconds.
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17
Add mushroom mixture; saute until tender, about 4 minutes.
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18
Scrape mushroom mixture into large bowl.
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19
Heat 2 tablespoons oil in same skillet over medium heat.
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20
Add remaining shallots and stir 30 seconds.
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21
Add remaining sauce and noodles.
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22
Simmer until noodles absorb almost all sauce, stirring often, about 5 minutes.
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23
Add noodle mixture to bowl with mushrooms.
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24
Add choy sum, snow peas, and carrot; toss.
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25
Season with salt and pepper.
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26
Transfer stir-fry to large shallow bowl.
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27
Sprinkle with remaining 1 tablespoon sesame seeds and serve.
